Serves4
- Active time:45 min
- Start to finish:45 min
April 2003
If you prefer, you can pile the lamb and salad on top of a larger pocketless pita for an open-face sandwich and drizzle with sauce. Pocketless pitas are sold at specialty foods shops and many supermarkets.
For tsatsiki sauce
-
1/2
seedless cucumber (usually plastic-wrapped), peeled, seeded, and chopped (1 cup)
-
1
cup
plain whole-milk yogurt
-
1
teaspoon
fresh lemon juice
-
1
small garlic clove, minced
-
1/4
teaspoon
salt
-
1/4
teaspoon
black pepper
-
1/4
cup
chopped fresh mint
For lamb sandwiches
-
4
(6-inch) pita pockets, halved crosswise
-
1
(1/4-inch-thick) bone-in lamb steak from leg (1 1/2 lb), trimmed of excess fat
-
1/2
teaspoon
salt
-
1/4
teaspoon
black pepper
For Greek Salad
-
1/2
lb
romaine, torn into bite-size pieces
-
1/4
cup
loosely packed fresh mint leaves
-
1
cup
cherry or grape tomatoes, halved
-
1/2
seedless cucumber (usually plastic-wrapped), peeled, halved lengthwise, seeded, and cut into 1/4-inch-thick slices
-
1/2
cup
pitted Kalamata olives, halved lengthwise
-
2
teaspoons
fresh lemon juice
-
1/4
cup
olive oil
Make tsatsiki sauce:
-
Purée cucumber, yogurt, lemon juice, garlic, salt, and pepper in a blender until almost smooth, about 1 minute. Stir in mint and chill, covered, until serving.
Make lamb sandwiches:
-
Preheat broiler.
-
Wrap pitas in foil and put in lower third of oven to warm while broiling lamb.
-
Put lamb on oiled rack of a broiler pan and sprinkle with salt and pepper. Broil lamb 5 to 6 inches from heat, turning over once, 12 to 14 minutes total for medium-rare. Transfer to a cutting board and let stand 5 minutes, then thinly slice.
-
While lamb is standing, toss together salad ingredients in a bowl and season with salt and pepper.
-
Stuff warm pita pockets with salad and lamb, then drizzle filling with tsatsiki sauce.
