Tuesday, June 26, 2007
Roasted Lamb Pita Sandwich with Tzatziki
My boyfriend Brian and I spent the weekend apart - he in Las Vegas at a wedding, me at my friend Melanie's birthday party and poolside here in Arizona.
A side note here that Melanie's birthday parties are legendary, it always involves late-night Rock-N-Bowl where we (in snobbish yet good spirited mockery) always go in costume. White trash one year, Jazzercise another year and this year...Second-String Super Heroes.
I was Beer Run Babe - saving the world, one six-pack at a time (center in photo), Melanie was Party Girl - rescuing the world's fabulous from one faux-pas at a time (left in photo) and Kelley was Wonder-Blonde (right)- saving the world's blondes from their dumbest moments. Happy Birthday Mel! Love you!
After Brian and I did so much partying apart this weekend, we had a quiet back-together supper and I roasted a leg of lamb using our favorite recipe.
Unfortunately, or rather, fortunately, the smallest leg of lamb I could find was about 4 lbs, so we had serious leftovers. I adore leftovers, and tonight I made tzatziki and cut the lamb into bite-sized pieces for an easy weeknight supper. Just perfect with a glass of Shiraz.
Roasted Lamb & Tzatziki Pita:
(makes as many as you need, this is enough tzatziki for 2 pitas and next-day snacking)
Leftover re-heated lamb (about a cup, chopped roughly)
1 c Greek yogurt
2 cloves garlic, finely chopped
1 c sliced hothouse cucumber, seeded and chopped, skin on
1/4 c chopped parsley
1 tbs chopped fresh dill (about 2 tbs before chopping)
1 tbs chopped fresh mint (about 1/4 c whole leaves)
Dash white wine vinegar
Dash good quality olive oil (about a tsp)
Salt and pepper to taste
Mix tzatziki, let stand. Toast pita bread or warm over oven rack. Warm lamb. Assemble pita sandwich with lettuce, tzatziki and lamb and serve immediately.