Summary: Lamb Pita With Cucumber Yogurt

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Lamb Pita with Cucumber Yogurt

• 1 tsp. onion powder
• 2 cloves garlic
• 1 lb. lean ground lamb
• 1 and 1/2 tsp. dried oregano
• 3/4 tsp. pepper
• 1 tsp. salt
• Cucumber yogurt sauce (store-bought)
• Tomato slices (for topping)
• Pita bread

1. In a small bowl, combine the ground lamb, crushed garlic, onion powder, salt, crushed oregano and pepper.
2. Shape the well-combined lamb mixture into patties.
3. Set the pressure cooker on high and cook the lamb for 10 minutes.
4. Once the patties are cooked, serve on pita bread and top with onions, sliced tomatoes and drizzle cucumber yogurt sauce on top. Beef and Lamb Gyro Duo Burgers

Ingredients for the Mixture:
• 1/2 cup minced onion
• 3/4 lb. lean ground lamb
• 1 cup fresh
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Cook the venison strips in a pressure cooker for about 20 minutes on high heat.
4. Layer the meat on top of the warmed pita bread and serve. Minted and Roasted Leg of Lamb

• 4 legs of lamb
• 1 tsp. black pepper
• 2 tbsp. fresh mint (finely chopped)
• 2 tbsp. lemon juice
• 2 tbsp. olive oil
• 1 tsp. salt
• 3 garlic cloves
• 2 tsp. paprika
• 1 tsp. ground cumin
• Pinch of cayenne powder

1. In a small bowl, combine all the ingredients and rub on the lamb.
2. In pressure cooker, set the temperature high for 40 minutes; place 4 legs of lamb together with a cup of water for steaming.
3. Transfer the breaded leg of lamb on a roasting pan; sear until golden brown.
4. This recipe serves 4. Yogurt and Mint Infused Lamb Kebabs

• 1 tbsp. mint sauce (store-bought)
• 13 oz. lean lamb
• 5 and ½ oz. low-fat natural yogurt
• 14 oz. couscous (wholegrain)
• Freshly ground black pepper (to taste)
• 2 small onions
• 1 green pepper
• 1 garlic clove
• Lemon wedges
• 2 tbsp. chopped mint
• Salt (to taste)

1. In a medium-sized bowl, combine the mint sauce, mint, garlic, and lamb.
2. Make sure that the lamb is fully covered with mint sauce mixture; refrigerate for 10

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