Recipes for California Lamb
Sandwiches and Burgers

 

Grilled California Lamb and Asparagus Pitas with Tsatsiki Sauce

Ingredients

Tsatsiki Sauce
1/2 cucumber, peeled and chopped
1 cup plain yogurt
1 teaspoon fresh lemon juice
1 small garlic clove, minced
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 cup chopped fresh mint

Pitas
4 pita pocket breads, cut in half crosswise
1 1/2 pounds California lamb, cut into 2-inch cubes
Olive oil; as needed
Salt and pepper; to taste
2 bunches California asparagus, trimmed
1/4 cup whole mint leaves
2 tomatoes, diced medium
1/2 cup pitted kalamata olives

Preparation

For Tsatsiki Sauce, combine ingredients in blender container and process until almost smooth, about 1 minute. Chill.

For Pitas, in bowl, toss lamb with oil, salt and pepper. In another bowl, toss asparagus with oil, salt and pepper. Turn onto grill and cook until asparagus is tender and lamb cubes are medium rare (145˚F). Cut asparagus into 2-inch pieces; set all aside.

To serve, heat pita breads on grill, turning once, until heated through but still soft. Wrap in foil to steam for a few minutes. Then, divide grilled lamb and vegetables evenly among pita halves. Drizzle with Tsatsiki Sauce and serve immediately.

Serves 4