Rosemary Lamb Pitta With Greek Salad.

* Exported from MasterCook *

ROSEMARY LAMB PITTA WITH GREEK SALAD.

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Main Dish

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 And a half oz 75 g lean lamb
Cubed
Quarter tsp crushed dry
Rosemary
1 2 oz 60 g pitta bread.
Salt and pepper.
1 sm Tomato chopped.
1 One inch 2,5 cm piece of
Cucumber, chopped.
Half oz 15 g feta cheese
Crumbled
2 lg Black olives, sliced.
Lettuce leaves shredded.
1 t Lemon juice.

1. Thread the lamb onto a kebab stick or bamboo
skewer. Place on a grill rack. Sprinkle with rosemary
and grill until the fat stops dripping and the meat is
golden brown. 2. Warm the pitta bread under the grill
and then cut in half and split open to form pockets.
Remove the lamb from the skewer and stuff it into the
pitta bread. Season lightly to taste. 3. Mix together
the tomato, cucumber, cheese olives and lettuce.
Sprinkle with lemon juice and use to fill the pitta
pockets. Serve at once.

Preparation 5 minutes Cooking 8 minutes Serves 1 325
calories Selections



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