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Lamb Pita Pockets

This recipe is a wonderful way to use any leftover lamb (specifically from the Herb-Roasted Boneless Leg of Lamb that we posted last week). It is very easy to prepare, and it tastes refreshing and light. I love the Mediterranean flavors of these pita pockets. If you try this recipe, you can experience the taste of the Mediterranean too!

Bon Appetit!


  • 2 1/2 cup cooked lamb, diced

  • 1 tablespoon olive oil

  • 1 1/2 cup chopped romaine lettuce

  • 1/4 cup crumbled feta cheese

  • 2 small tomatoes, sliced

  • 3 tablespoons bottled Greek dressing

  • 4 whole wheat pita rounds, halved and warmed

  • Yogurt sauce

For Yogurt Sauce:

  • 1 cup Greek yogurt

  • 1/3 cup loosely packed fresh mint, finely chopped

  • 1/4 cup sour cream

  • 1 garlic clove, minced

  • 1 tablespoon fresh lemon juice

  • 1 medium cucumber; peeled, seeded, and chopped

  • 1 teaspoon Kosher salt


Sauté lamb in hot olive oil in a medium skillet over high heat for 2 minutes or until hot. Combine the lettuce, feta cheese, tomatoes, and Greek dressing. For the yogurt sauce, stir all the ingredients together (Greek yogurt, mint, sour cream, garlic, lemon juice, cucumber, and Kosher salt). You can refrigerate the sauce up to 2 days. Divide lamb among halved pita rounds. Top with lettuce mixture and yogurt sauce. Serves 4.

(edited by Anna Weicht)

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