Lamb and Blue Cheese Stuffed Pita Breads
From: Ann, Maine, USA
Comments: Cherry tomatoes are more tasteful!
For a richer flavor without adding any fat, add a little Blue cheese to a yogurt sauce into a pita bread sandwich.
Servings: 2
  • 8 onces [227 g] boneless leg of lamb
  • 1 teaspoon [5 mL] ground cumin
  • 1/2 Jalapeņo pepper
  • 1 clove garlic
  • 2 green onions
  • 1 or 2 sprigs coriander
  • 1 tablespoon [15 mL] Blue cheese
  • 1 cup [250 mL] non-fat yogurt
  • 2 small tomatoes or 12 cherry tomatoes
  • 4 whole-wheat pita breads
  • Trim all fat and gristle from lamb; thinly slice meat.
  • Sprinkle lamb slices with cumin.
  • Preheat a non-stick frypan; saute lamb for just a few minutes, until browned on both sides yet still rare in the centre.
  • Rinse, trim, seed and half Jalapeņo pepper half; cut each half into 3 pieces.
  • Food processor running, add Jalapeņo pepper pieces and garlic clove through tube and process until minced.
  • Rinse and trim green onions; cut into 1/3rds.
  • Rinse and coarsely chop coriander, to get 15 mL [1 tablespoon].
  • Mince green onions and coriander sprigs into food processor.
  • Add Blue cheese and yogurt; process until smooth.
  • Into a bowl, stir lamb slices into cheesy yogurt sauce.
  • Rinse and slice tomatoes.
  • Heat pita breads into a toaster-oven, half pita breads and stuff each half with 1/4th of lamb mixture and 1/4th of tomato slices.
  • Warm-up and serve.