Garlic-Rosemary Lamb Pita

2 teaspoons olive oil
1 tablespoon chopped fresh rosemary
1 teaspoon bottled minced garlic
1/2 teaspoon salt, divided
1/4 teaspoon black pepper
1 pound boneless leg of lamb, cut into (3/4-inch) cubes
1 1/2 cups finely chopped seeded cucumber
1 tablespoon fresh lemon juice
1/8 teaspoon black pepper
1 (6-ounce) container plain low-fat yogurt
4 (6-inch) whole wheat pitas

Heat oil in a large nonstick skillet over medium-high heat. Combine rosemary, garlic, 1/4 teaspoon salt, 1/4 teaspoon pepper, and lamb, tossing to coat. Add lamb mixture to pan; sauté 4 minutes or until done.
While lamb cooks, combine 1/4 teaspoon salt, cucumber, lemon juice, 1/8 teaspoon pepper, and yogurt. Divide lamb mixture evenly among each of 4 pitas, and drizzle with sauce.
Yield: 4 servings (serving size: about 3 ounces lamb, 1 pita, and 2/3 cup sauce)

NUTRITION PER SERVING
CALORIES 391(26% from fat); FAT 11.5g (sat 3.5g,mono 4.8g,poly 1.5g); PROTEIN 32.7g; CHOLESTEROL 77mg; CALCIUM 117mg; SODIUM 742mg; FIBER 5.3g; IRON 4.4mg; CARBOHYDRATE 40.8g
Lorrie Hulston Corvin
Cooking Light, JANUARY 2004