We had several meals out of our leftover boneless leg of lamb. Three and a half pounds of lamb, costing about $17, for four or five meals! Not bad, especially since it’s delicious lamb.
First we had Cold Lamb in Pita Pockets.
Alison suggested making gyro sandwiches. “Dad always says we can make sandwiches with leftover meat,” she said.
So we sliced up tomatoes, cucumber, and the sweetest red onion and added some mixed greens. I picked mint from her yard and made some tzatziki. Conveniently we had all the ingredients in her refrigerator.
This is what I used to make tzatziki. Assembly of ingredients for Lamb in Pita Pockets follows.
Tzatziki
Makes ½ cup
Preparation time: 10 minutes
4 tablespoons yogurt
4 tablespoons milk
1 tablespoon cucumber, finely chopped
1 tablespoon onion, finely minced
1 clove garlic, pressed or finely chopped
4-5 mint leaves, finely chopped
Salt
Blend yogurt and milk in a small bowl. Add cucumber, onion, garlic and mint and blend. Add salt to taste and mix well.
Lamb In Pita Pockets
This just involves assembling it together. We both tried to stuff our pitas with as much as we could. Two pita pockets for each of us made quite a substantial lunch. It’s more fun if you make your own pitas.
Makes four pita pockets
Preparation time: 15 minutes
8 ounces cold lamb
4 pita pockets
1 cup mixed salad
½ cup red bell pepper strips
¼ cup red onion, thinly sliced
½ cup cucumber strips
Slice cold lamb into thin strips or thin slices.
Slice tops of pita to open pockets. Fill pockets with lettuce, lamb, peppers, cucumbers and onion. Dribble over with tzatziki.
