Other Main Dishes
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lamb cutlets, trimmed
kosher salt, divided
6-inch pitas, cut in half
thinly sliced red onion
feta cheese crumbles
In a large plastic zipper bag, combine vinegar, pepper, oregano, basil, onion powder garlic powder, thyme, spearmint and marjoram. Shake the bag to mix well.
Place the lamb cutlets in the bag.
Marinate for 5 minutes, turning over once.
Remove the cutlets from the bag and discard the marinade.
Sprinkle the cutlets with 1/4 teaspoon of the salt.
Heat a large skillet over medium high heat.
Add the oil and butter. Stir to mix as the butter melts.
Place the cutlets in the skillet and cook about 5 minutes on each side or until they are the desired doneness. Let stands 2 minutes.
Cut the lamb across the grain into thin strips.
Return the skillet to the heat.
Add the lemon juice, spinach and minced garlic. Saute for one minute. Remove from heat and sprinkle with remaining salt.
Spoon 2 tablespoons of the spinach mixture into each pita half.
Place 1 tablespoon onion, 3 cucumber slices, and 1 1/2 ounces lamb in each pita half.
Sprinkle 1 tablespoon of the cheese into each pita half.