Ground Lamb Pitas with Tomato-Mint Salad

It’s all

about the spiced lamb and fresh, minty salad in these flavorful, casual dinner

sandwiches. Think Greek salad in a pita pocket with aromatic,

Mediterranean-tasting meat—rich but not heavy, and very satisfying.

• 1 tbsp
• olive oil
• 1 lb ground
• lamb
• 2 garlic
• cloves
• 1 small
• white onion, chopped
• 1 tsp
• ground cinnamon
• 1/2 tsp
• ground cumin
• 1/2 tsp
• ground coriander
• 1/4 tsp
• ground cloves
• sea salt
• freshly
• ground black pepper
• 2 cups
• chopped tomatoes
• 2/3 cup
• chopped seedless cucumber
• 1/2
• crumbled feta cheese

1/3 torn

fresh spearmint leaves

2 large pitas with pockets, halved for 4 pockets

Spices for the LambSalad Ingredients

Preparation

Heat a skillet

over medium heat and add the oil. Add the lamb, garlic, and onion and cook, crumbling

the meat, 5 minutes.

Stir in the

cinnamon, cumin, coriander, and cloves and season with salt and pepper. Cook

until most of the liquid is absorbed and the lamb is cooked through, 3-4

minutes longer. Remove from the heat and let cool 10 minutes.

Lamb, Garlic, and OnionsSpices Added Cooked Lamb Mixture

Meanwhile,

place the tomatoes, cucumber, feta, and mint in a bowl and toss lightly to

combine. Stir the tomato mixture into the cooled lamb

mixture.

Tomato-Mint Salad Salad Added to Lamb Mixture

Divide among 4 pita pockets and serve.