| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Greek |
Life3, Lifetime tv |
4 |
Servings |
INGREDIENTS
| 2 |
lb |
Loin of lamb |
| 2 |
T |
Olive oil |
| 1 |
|
Red onion, thinly sliced |
| 4 |
|
Pitas |
| 1 |
c |
Plain yogurt |
| 2 |
|
Cloves garlic, finely |
|
|
chopped |
| 2 |
T |
Mint chiffonade |
| 1 |
T |
Fresh lemon juice |
| 1 |
T |
Lemon zest, finely chopped |
|
|
Salt and freshly ground |
|
|
pepper to taste |
INSTRUCTIONS
How to Prepare the Lamb: Preheat the oven to 400 F. Heat olive oil in
a cast-iron skillet until it just begins to smoke. Season the loin
with salt and pepper and sear on all sides until golden brown. Place
the pan in the oven and finish cooking until the internal temperature
reaches 140 F on a meat thermometer for medium-rare. Remove the lamb
to a platter and let sit covered for 10 minutes. Place the onions in
the pan and place in the oven to roast for 10 minutes. Wrap the pita
in aluminum foil and place in the oven for 5 minutes to warm. Slice
the lamb on the bias into thin slices. Top each pita with a few sliced
of lamb, roasted onions and the yogurt sauce. Roll and serve. How to
Prepare the Sauce: Place the yogurt in a strainer lined with
cheesecloth or a coffee filter and place over a bowl and let drain for
1 hour. Discard the liquid in the bowl. Place the drained yogurt in a
clean bowl and add the garlic, mint, lemon juice, lemon zest, and salt
and pepper to taste. © 1997 Lifetime Entertainment Services. All
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