Advertisement

Grilled lamb and pita sandwiches with yogurt-mint sauce

Time 25 minutes
Yields Serves 4
Grilled lamb and pita sandwiches with yogurt-mint sauce
Print RecipePrint Recipe

Leg of lamb never tastes better than when it is marinated, crusted with herbs and grilled medium-rare. For a terrific dinner for six, plus enough leftovers for a weeknight sandwich supper, buy a 3 1/2-to 4-pound boned and butterflied leg of lamb. Grill it one day, enjoy these sandwiches the next.

To make the marinade, mince 6 large cloves of garlic and mix with 1/2 cup of olive oil, 1 teaspoon of salt and 2 teaspoons of freshly ground pepper. Pour the marinade over the lamb and marinate in the refrigerator for 1 to 2 hours. Just before grilling, remove the lamb from the marinade and coat one side with 1/4 cup dried oregano and the other side with 1/4 cup crushed dried rosemary.

For grilled-to-perfection lamb, grill over a medium-hot fire, covered, for about 15 minutes per side. You can slice and peek to check for doneness, but I’m a big fan of instant-read thermometers. Medium-rare is 120 to 130 degrees.

Morgan is co-author of “Dressed to Grill: Savvy Recipes for Girls Who Play With Fire.”

1

Heat the broiler. Place the peppers on a rimmed baking sheet skin-side-up. Broil until the skin is blackened, 8 to 10 minutes. Wrap in damp paper towels and set aside while you make the sauce. Turn the oven to 250 degrees. Wrap the pitas in foil and warm in the oven.

2

Meanwhile, combine the yogurt, mayonnaise, lemon zest and juice in a bowl. Trim the ends of the cucumber. Use the coarse side of a box grater to grate about 1/3 of the cucumber, including the peel. Without packing it, measure 1 cup. Grate more if needed. Mix the grated cucumber, mint and salt into the yogurt mixture. Add pepper to taste. Set aside.

3

Cut the rest of the cucumber into 2-inch-long matchsticks. Scrape the skin off the peppers and cut into thin strips. Mix the cucumber, peppers and lamb in a large bowl. Add 2/3 cup of the sauce and gently mix. Fill each pita half and serve immediately. Serve the sandwiches with crudites (raw veggies), using the extra sauce as a dip.

As a time saver, use roasted red peppers available in jars at well-stocked supermarkets. Blot dry with a paper towel before slicing.