Categories: Healthy
Ingredients
- 2 lb butterflied leg of lamb
- 16 oz plain Greek yogurt
- 4 garlic cloves, minced
- 1/2 tsp ground cumin
- 1 tsp salt
- 1 tsp black pepper
- 6 whole-wheat pitas
- 2 beefsteak tomatoes, sliced
- 1 red onion, finely sliced
- Hummus
- Hot sauce
Directions
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Combine the lamb, yogurt, garlic, cumin, salt and pepper in a container. Cover and marinate the meat for at least 2 hours or up to a full day.
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Heat a grill to medium. Remove the lamb from the marinade and wipe away most of the yogurt. Then place the meat on the grill. Cook 10-15 minutes a side, until the lamb is well charred on the outside and feels firm but yielding to the touch. For medium rare, temp should reach 125.
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Remove the lamb from the grill and let it rest for at least 10 minutes. In the meantime, warm the pitas on the grill for 30 seconds a side, or wrap them in foil and warm them for 5-7 minutes in a 350 oven. Once the lamb has cooled slightly, slice it very thinly with a sharp knife and serve with the warm pitas, tomatoes, onion, hummus and hot sauce.