*  Exported from  MasterCook  *

                  ROSEMARY LAMB PITTA WITH GREEK SALAD.

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Main                             Dish

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2                    And a half oz 75 g lean lamb
                        Cubed
                        Quarter tsp crushed dry
                        Rosemary
   1                    2 oz 60 g pitta bread.
                        Salt and pepper.
   1       sm           Tomato chopped.
   1                    One inch 2,5 cm piece of
                        Cucumber, chopped.
                        Half oz 15 g feta cheese
                        Crumbled
   2       lg           Black olives, sliced.
                        Lettuce leaves shredded.
   1       t            Lemon juice.

  1. Thread the lamb onto a kebab stick or bamboo
  skewer. Place on a grill rack. Sprinkle with rosemary
  and grill until the fat stops dripping and the meat is
  golden brown. 2. Warm the pitta bread under the grill
  and then cut in half and split open to form pockets.
  Remove the lamb from the skewer and stuff it into the
  pitta bread. Season lightly to taste. 3. Mix together
  the tomato, cucumber, cheese olives and lettuce.
  Sprinkle with lemon juice and use to fill the pitta
  pockets. Serve at once.
  
  Preparation 5 minutes Cooking 8 minutes Serves 1 325
  calories Selections
 


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