Lamb & Cucumber Salad Pitas

Store the raw lamb in the refrigerator until just before cooking to keep the patties from falling apart.

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5.0 by 2 people

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  • Makes: 4 servings
  • Total Time: 30 mins

Lamb & Cucumber Salad Pitas

Directions

  1. For Cucumber Salad, in a medium bowl combine cucumber, onion, olives, half the mint leaves, jalapen~o, and oregano. Add lemon juice and 2 Tbsp. of the oil; toss to coat.
  2. In a small bowl combine yogurt and 1 clove garlic. Chop remaining mint and stir into yogurt mixture. Season with salt and pepper.
  3. In a large bowl combine lamb, remaining clove of garlic, 1/2 tsp. kosher salt, and 1/4 tsp. black pepper. Heat remaining oil in a 12-inch skillet over medium-high heat. Using a slightly rounded 1/2-cup measure, spoon meat into 4 mounds in skillet, leaving space between mounds. Cook 2 minutes. Press mounds into thin patties using the back of a wide spatula. Cook 2 to 3 minutes more or until browned. Turn; cook 2 minutes more or until done (160 degrees F).
  4. Serve lamb patties in flatbread topped with yogurt mixture and Cucumber Salad. Makes 4 servings.
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Nutrition Facts (Lamb & Cucumber Salad Pitas)

  • Per serving:
  • 658 kcal ,
  • 38 g fat
  • (11 g sat. fat ,
  • 3 g polyunsaturated fat ,
  • 16 g monounsaturated fat ),
  • 79 mg chol. ,
  • 968 mg sodium ,
  • 48 g carb. ,
  • 6 g fiber ,
  • 7 g sugar ,
  • 30 g pro.
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Reviews (1)

2 Ratings
594 Days Ago
I used Naan bread and fresh lamb sausage (omitted the garlic). Yum!

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