Roast Lamb Leftovers...Lamb Pita Pockets With Tzatziki

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 After last week's lamb roast with couscous and grilled tomatoes, I had more leftover lamb than I cared to throw out.  You know my penchant for using leftovers.  Nothing gets thrown out of this house;  but lamb is a toughie, unless you go out of your comfort zone and consider other cuisines...like Greek.  Yes, dear readers, I know I have been going out of my comfort zone and yours recently, but that is what good cooks do, venture out and try new things.

Nothing exemplifies Greek cuisine more than the use of lamb.  Think moussaka.  This week, at my local Costco's, they were serving samplings of tandoor baked naan with tzatziki.  The circle around the man making the naan was three deep. I had already sampled his wares on my last trip but had been so elated to see Costco selling naan, that I did not stop to taste the dip.  This time I did, brought it home, and served it with my leftover lamb.  Voila!

What I came up with is really a favorite  Greek fast food, souvlaki, sometimes made with pork, and others with chicken or lamb.  If you want an easy, healthy and delicious midweek meal, here you have it.

Although I have titled the recipe with pita pockets, you should really try it with naan.  It is so much better!!!

Lamb Pita Pockets With Tzatziki

Serves 4

Ingredients:

2 1/2 cups cooked lamb
1 TB. olive oil
1 1/2 cups chopped romaine lettuce
1/4 cup crumbled Feta cheese
2 small tomatoes chopped
1 cup chopped cucumbers (optional)
3 TB diced red onions
3 TBs Tzatziki*
4 whole wheat pita rounds or naan
chopped mint leaves (optional)

Directions:

Sautee the lamb in the oil until warm.  Set aside. 

Combine the lettuce, tomato, feta, red onion and cucumber if using. 

Prepare the Tzatziki.

Warm the pita or naan in a skillet on top of the stove.

Divide lamb among the pita bread or naan.

Top with lettuce mixture and the tzatziki.

Sprinkle with chopped mint if desired.

 Tzatziki:

 Cool and creamy, this tangy cucumber dip flavored with garlic is the perfect compliment to grilled meats and vegetables. It's served on the side with warm pita bread triangles for dipping, and is also used as a condiment for souvlaki.

 Ingredients:

• 3 tbsp. olive oil
• 1 tbsp. vinegar
• 2 cloves garlic, minced finely
• 1/2 tsp. salt
• 1/4 tsp. white pepper
• 1 cup greek yogurt, strained
• 1 cup sour cream
• 2 cucumbers, peeled, seeded and diced
• 1 tsp. chopped fresh dill

Preparation:

 

Combine olive oil, vinegar, garlic, salt, and pepper in a bowl. Mix until well combined. Using a whisk, blend the yogurt with the sour cream. Add the olive oil mixture to the yogurt mixture and mix well. Finally, add the cucumber and chopped fresh dill. Chill for at least two hours before serving.
Garnish with a sprig of fresh dill just before serving.


All photos Lindaraxa
except last Wikipedia