Lamb Pitas With Tomato, Scallions And Mint Yogurt Dressing

Recipe Ingredients

4		Pita breads
1 lb	454g / 16oz	Leftover roast leg of lamb
		= (see Grilled Boneless Leg Of Lamb)
1 cup	237ml	Chicken broth
1 tablespoon	15ml	Extra-virgin olive oil
3		Plum tomatoes - seeded, diced
4		Scallions - sliced thin
		On an angle
		Salt - to taste
		Freshly-ground black pepper - to taste
1 cup	237ml	Plain yogurt
1 teaspoon	5ml	Ground cumin
1/2 teaspoon	2.5ml	Ground coriander
2 tablespoons	30ml	Finely-chopped fresh mint leaves

Recipe Instructions

Wrap pitas in foil and warm in a low oven. Thinly slice the cooked lamb. In a small skillet over moderate heat bring the chicken stock to a boil, the reduce heat to low. Add the sliced lamb to reheat while keeping it moist.

To a second skillet over moderate heat add oil, 1 turn of the pan, diced tomatoes and scallions. Heat tomatoes and onions through, 2 minutes. Season with salt and pepper then turn off the burner. Combine yogurt with cumin, coriander and mint.

To assemble, remove meat from warm broth with tongs and shake off excess liquid. Arrange a few slices of lamb down the center of the pita. Top with a few spoonfuls each of tomatoes and scallions and the yogurt dressing.

This recipe yields 4 pitas, 2 servings.

Source:
30 MINUTE MEALS with Rachael Ray - (Show # TM-1C61) - from the TV FOOD NETWORK

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