Garlic-Rosemary Lamb Pita

Easy peasy, quick and yummy! This goes together in about 20 minutes  or less – faster than take out! Two caveats: I didn’t have any lamb and lamb is so pricey that I used antelope. But you could use any lean cut of beef, or pork or chicken breasts. Any would taste delicious. If you use chicken, cook each side for 3 minutes instead of 2.

And it says to make the sauce while the meat cooks, but I prepared most of the sauce before I put the meat on to cook because the meat cooks so fast.

Garlic-Rosemary Lamb Pita
Cooking Light
Servings: 4

2 teaspoons olive oil
1 tablespoon chopped fresh rosemary
1 teaspoon bottled minced garlic
1/2 teaspoon salt, divided
1/4 teaspoon black pepper
1 pound boneless leg of lamb, cut into (3/4-inch) cubes
1 1/2 cups finely chopped seeded cucumber
1 tablespoon fresh lemon juice
1/8 teaspoon black pepper
1 (6-ounce) container plain low-fat yogurt
4 (6-inch) whole wheat pitas

Heat oil in a large nonstick skillet over medium-high heat. Combine rosemary, garlic, 1/4 teaspoon salt, 1/4 teaspoon pepper, and lamb, tossing to coat. 

Add lamb mixture to pan; sauté 2 minutes, without stirring. Then turn and sauté another 2 minutes without stirring. This puts a nice crisp glaze on the meat. 

Give it a quick stir before removing from the pan to get up all those crisp little bits of seasoning.
While lamb cooks, combine 1/4 teaspoon salt, cucumber, lemon juice, 1/8 teaspoon pepper, and yogurt. 

Oh, I threw some grape tomatoes in too.

Divide lamb mixture evenly among each of 4 pitas, and drizzle with sauce.

I served these with sweet potato fries:

http://www.simplyrecipes.com/recipes/oven_baked_sweet_potato_fries/

I really like her website too. So take the night off from cooking – mostly – and enjoy!