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1 Tbsp. red wine vinegar
1 tsp. dried oregano, crushed
1/2 tsp. garlic powder
1/2 tsp. black pepper
1/2 tsp. salt
1/4 tsp. onion powder
1/4 tsp. ground cumin
1-1/2 to 2 pound boneless lamb leg roast, trimmed and tied
or boneless lamb top round roast
1 carton (8 ounce) plain yogurt
1/2 medium cucumber, peeled, seeded and chopped (2/3 cup)
2 green onions, thinly sliced
1 Tbsp. snipped fresh mint or 1 tsp. diced mint, crushed
1/4 tsp. sugar
3 6-inch pita bread rounds
1 cup chopped fresh spinach or leaf lettuce
In a bowl combine vinegar, oregano, garlic powder,
pepper, salt, onion powder and cumin; mix well. Untie
roast, if tied. Rub herb mixture onto all sides of roast.
Roll up and tie roast. Skewer vertically on spit, secure
in basket and place in rotisserie. Close door and cook
until temperature of roast reaches 145°-150°F/62°-65°C
(approximately 1 to 1-1/4 hours).
Meanwhile, combine yogurt, chopped cucumber, green
onions, mint and sugar. Cover and chill for 1 hour.
Remove meat from rotisserie and cover loosely with foil.
Let stand 10 minutes. Halve pita rounds and split open.
Thinly, slice meat and place in open pita pockets.
Top each with chopped spinach and yogurt mixture.
If desired, use 6 pita rounds and place meat mixture
in center of each round. Fold in half and top
with spinach and yogurt mixture.
18
G
YROS
6 Servings
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