Grilled Lamb Greek Salad Wrap

Grilled Lamb Greek Salad Wrap
Author: 
Recipe Type: Entree
Serves: 4
 
Ingredients
  • ¼ cup olive oil
  • 2 tablespoons lemon juice
  • 1 tablespoon finely-chopped lemon zest
  • 4 garlic cloves, coarsely chopped
  • 2 tablespoons coarsely-chopped rosemary leaves
  • 1½ pounds lamb tenderloin
  • 4 pocketless pitas or Lavash
Tomato Salad
  • 1 cucumber, peeled, and
  • cut into ½” dice
  • 2 tomatoes, cut into ½” dice
  • 1 small red onion, finely sliced
  • 2 tablespoons mint chiffonade
  • Salt, to taste
  • Freshly-ground black pepper to taste
Feta Yogurt Sauce
  • 1 cup yogurt, drained
  • ¼ cup crumbled feta cheese
  • ¼ teaspoon cumin
  • 1 tablespoon lemon juice
  • 2 garlic cloves, finely chopped
Instructions
  1. Whisk together olive oil, lemon juice, zest, garlic and rosemary in a medium shallow baking dish, add lamb and turn to coat. Marinate in refrigerator for 2 hours.
  2. Preheat grill.
  3. Grill lamb on both sides for 3 to 4 minutes for medium doneness. Let sit 10 minutes and slice into ¼-inch thick slices.
  4. Tomato Salad: Mix all ingredients together and let sit at room temperature for 30 minutes.
  5. Feta Yogurt Sauce: Mix all ingredients in a small bowl and refrigerate for 1 hour.
  6. Place 4 slices of lamb in the center of each pita. Top with tomato salad and drizzle with yogurt sauce.
  7. This recipe yields 4 servings.
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