What store would you like to pick up your order at?
Combining savory lamb with cumin, coriander, mint, garlic and tomatoes, this recipe combines the best of traditional North American and Middle Eastern lamb preparations. It is perfect for Easter and a great way to use up leftover lamb.
This recipe is in your My Recipes list
|1 lb Lamb Leg boned, trimmed and cut into thin strips|
|1 tsp Cumin|
|1 tsp Coriander|
|1 tsp Paprika|
|1/4 tsp Pepper|
|1 tbsp Canola Oil plus an additional teaspoon|
|1 sm Onion thinly sliced|
|2 clv Garlic minced|
|4 ea Roma Tomatoes seeded and cubed|
|1 tbsp Fresh Mint chopped|
|1 tbsp Fresh Cilantro chopped|
|4 ea Pitas whole wheat, warmed|
|2 cp Shredded Lettuce|
|8 ea Black Olives chopped|
In medium bowl, add lamb strips. Mix with cumin, coriander, paprika and pepper.
In large non-stick skillet, heat 1 Tbsp (15 mL) canola oil over medium high heat. Working in batches, sauté lamb strips 4 - 5 minutes or until cooked through.
Remove from pan and set aside. Add 1 tsp (5 mL) canola oil to pan and sauté onion for 3-4 minutes or until onion is cooked. Add garlic, tomatoes and cook 2-3 minutes longer. Add lamb back to pan.
Add mint and cilantro and toss with meat and vegetables. Divide mixture between four pitas. Garnish with lettuce and black olives.