Lynn's Greek Lamb Wrap Salad Feta Yogurt Sauce
1/4 cup Olive oil
2 tbl Lemon juice
1 tbl Finely-chopped lemon zest
4 x Garlic cloves coarsely chopped
2 tbl Coarsely-chopped rosemary leaves
1 1/2 lb Lamb tenderloin
4 x Pocketless pitas or Lavash
TOMATO SALAD
1 x Cucumber peeled, and
cut into 1/2" dice
2 x Tomatoes cut into 1/2" dice
1 sm Red onion finely sliced
2 tbl Mint chiffonade
Salt to taste
Freshly-ground black pepper to taste
FETA YOGURT SAUCE
1 cup Yogurt drained
1/4 cup Crumbled feta cheese
1/4 tsp Cumin
1 tbl Lemon juice
2 x Garlic clove finely chopped
Method :
Whisk together olive oil, lemon juice, zest, garlic and rosemary in a medium
shallow baking dish, add lamb and turn to coat. Marinate in refrigerator for 2
hours.
Preheat grill.
Grill lamb on both sides for 3 to 4 minutes for medium doneness. Let sit 10
minutes and slice into 1/4-inch thick slices.
Tomato Salad: Mix all ingredients together and let sit at room temperature for
30 minutes.
Feta Yogurt Sauce: Mix all ingredients in a small bowl and refrigerate for 1
hour.
Place 4 slices of lamb in the center of each pita. Top with tomato salad and
drizzle with yogurt sauce.
This recipe yields 4 servings.