Lamb and Spinach Pocket Sandwiches

Recipe Ingredients

1 1/4 lbs	567g / 20oz	Ground lean lamb
1/2 cup	31g / 1.1oz	Chopped onion
2 tablespoons	30ml	Soy sauce
2 tablespoons	30ml	Prepared mustard
1/2 teaspoon	2.5ml	Celery seed
1/2 teaspoon	2.5ml	Dill seed
2 tablespoons	30ml	Minced parsley
2		Hard cooked eggs - thinly
1		Ripe olives - sliced (2 oz)
4		Pocket bread rounds (6"wide)
1 cup	237ml	Thin cucumber slices
		Sauce
1 cup	237ml	Unflavored nonfat yogurt
1/4 cup	59ml	Cooked - crumbled bacon
2 tablespoons	30ml	Sunflower seed

Recipe Instructions

In a bowl, mix lamb, onion, soy, mustard, celery seed, dill seed and parsley. Shape 8 patties, each 4" wide; place egg and olives equally in center of 4. Pinch remaining patties on top to seal. On a rack in a broiler pan, broil 4" from heat until down to your taste, about 5 minutes a side for medium. Fill bread equally with meat, spinach, cucumber, and sauce.

*** SAUCE *** Mix yogurt, bacon and sunflower seed.

Barbara Keenan, Fort Morgan, Colorado.

Source:
Cooking Light, Nov/Dec 1993, page 112

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