Ingredients
|
1 pound ground lamb
4-5 cloves of garlic, finely chopped 2-3T olive oil Juice of one lemon 2-3T oregano 1-2T rosemary 1/2 red onion, finely chopped Hawaiian salt and black pepper to taste |
Yogurt sauce
1 carton plain yogurt ½ cucumber, seeded and finely diced Assembly Pita bread, pockets or flats Lettuce, tomatoes chopped The other half of the cucumber, thinly sliced Feta cheese |
What To Do
Mix lamb, garlic, lemon juice, oregano, rosemary and olive oil together. Cover and marinate in the fridge overnight if possible, and at least 30 minutes.
Saute spiced lamb in a large pan until cooked, and stir to reduce any excess liquid. Add onions and cook until onions are soft and slightly browned. Add salt and pepper, if needed, to taste.
Mix cucumbers and yogurt together in a small bowl.
To assemble, stuff spiced lamb, tomatoes, cucumbers, feta cheese and lettuce in warmed pitas. Or stack open-faced style as in the photo above. Drizzle yogurt sauce over and eat!
Saute spiced lamb in a large pan until cooked, and stir to reduce any excess liquid. Add onions and cook until onions are soft and slightly browned. Add salt and pepper, if needed, to taste.
Mix cucumbers and yogurt together in a small bowl.
To assemble, stuff spiced lamb, tomatoes, cucumbers, feta cheese and lettuce in warmed pitas. Or stack open-faced style as in the photo above. Drizzle yogurt sauce over and eat!
Notes
- If you like the specific flavor, use the larger amount of it. For example, love garlic? Use 5 cloves. Most FMO recipes are flexible and more like guidelines, so that you can decide what works for your ohana's palate.
- The spicy and lemon/garlic are so flavorful that very little salt or pepper is needed.
- Marinating in the lemon/garlic olive oil has the additional benefit of reducing "that lamb smell" when you cook it.
- 1 small yellow onion, or 2-3 shallots can be substituted for 1/2 red onion.
- This is one of the rare cases where I do not recommend swapping another ground meat for lamb.
