Garlic-Rosemary Pita Sandwich

This recipe came to my e-mail inbox from myrecipes.com, and I think it was originally from the January 2004 issue of Cooking Light. I usually substitute chicken for the lamb, which is also very good, but lamb is the traditional Greek meat to use. I only add tzatziki and tomatoes to my pita, but you can add anything you'd like. You can purchase store-bought tzatziki and pita bread, or I (and many others) have recipes for them on here as well. The pita bread in this recipe is meant to be rolled around the filling like a taco, not stuffed like a pocket (the "taco way" with pita bread is also more Greek, I believe, whereas the "pita pocket way" is more Lebanese or other regions). These are really easy, really good, and go well served with vegetable fritters or roasted vegetables.

• Ready In: 15 mins
• Yields: 4 pitas

Ingredients

• 2  teaspoons olive oil
• 1  tablespoon fresh rosemary, chopped
• 1  teaspoon garlic, minced
• 1⁄4 teaspoon salt
• 1⁄4 teaspoon black pepper
• 1  lb boneless leg of lamb, cut into (3/4-inch)
•  tzatziki, sauce (optional)
• 2  roma tomatoes, diced (optional)
•  leafy lettuce (optional)
• 4  pita bread rounds

Directions

1. Heat oil in a large nonstick skillet over medium-high heat.
2. Combine rosemary, garlic, salt, pepper, and lamb, tossing to coat.
3. Add lamb mixture to pan; sauté about 4 minutes or until done.
4. Divide lamb mixture evenly among each of 4 pitas, and add tzaziki or anything you'd like.
5. Enjoy!