Lemony Lamb Pitas

Reminiscent of gyros, but much simpler, these lamb sandwiches are a welcome change of pace. Serve them with wedges of fresh melon.

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4.5 by 2 people

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  • Makes: 6 servings
  • Prep: 25 mins
  • Cook: 8 hrs to 10 hrs (low) or 4 to 5 hours (high)

Lemony Lamb Pitas

Directions

  1. Trim fat from meat. If necessary, cut meat to fit into a 3-1/2- or 4-quart slow cooker. In a small bowl combine the 1/2 teaspoon lemon-pepper seasoning and the dry mustard. Sprinkle mixture evenly over meat; rub lightly with your fingers. Place meat in slow cooker. In a small bowl combine broth, lemon peel, lemon juice, rosemary, and garlic. Pour over meat in cooker.
  2. Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours.
  3. In another small bowl stir together yogurt, cucumber, and the 1/4 teaspoon lemon-pepper seasoning. Set aside.
  4. Transfer meat to a cutting board, reserving cooking juices in cooker; cool meat slightly. Using two forks, shred meat, discarding fat. Place meat in a medium bowl.
  5. To serve, open pita bread halves to form pockets. Place a lettuce leaf in each pita half. Spoon meat into pita halves. Top meat with yogurt mixture and chopped tomato.
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Nutrition Facts (Lemony Lamb Pitas)

  • Per serving:
  • 231 kcal ,
  • 6 g fat
  • (2 g sat. fat ,
  • 1 g polyunsaturated fat ,
  • 2 g monounsaturated fat ),
  • 73 mg chol. ,
  • 471 mg sodium ,
  • 18 g carb. ,
  • 3 g fiber ,
  • 3 g sugar ,
  • 28 g pro.

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