Lamb Gyros
Makes: 2 servings
Prep Time: 20 minutes Total Time: 20 minutes
Ingredients:
½ lb lamb pieces **
½ yellow onion, small dice
1 tsp cumin
¼ tsp cinnamon
½ tsp oregano
salt and pepper to taste
10-12 cherry tomatoes, halved
8- 10 thin slices of red onion
8-10 slices of thick cucumber cut into half moons
For Wraps:
2 whole wheat wraps
4 tbs hummus
2 cups mixed greens or Romaine lettuce
juice from one lemon
For Salads:
5-6 cups mixed greens or Romaine lettuce
3 tbs tahini (sesame paste)
1 tbs water
juice from one lemon
salt and pepper to taste
Directions:
1. Heat a large skillet over medium heat. Add a drizzle of olive oil and onion to the pan. Cook the onion for 2 minutes, or until it just starts to become fragrant. Add the lamb, cumin, cinnamon, and oregano. Cook the lamb for 5-7 minutes, or until its cooked to a medium temperature. Remove from the heat and let the lamb rest for a few minutes before slicing into small, bite-sized pieces. Cut away any of the larger fat pieces away at this time and discard.
2. To assemble a wrap: spread 2 tablespoons of hummus onto each wrap. Top with mixed greens, cucumbers, onions, tomatoes, and lamb. Add the lemon juice on top before wrapping. The lemon helps keep the wrap moist and gives the acidity brightens up the lamb.
3. To assemble a salad: put 2-3 cups of mixed greens on each plate or lunch container. Add the cucumber, onions, tomatoes, and lamb. In a small bowl, whisk together the tahini, water, and lemon. Season with a bit of salt and pepper. Top the salad with the tahini before serving.
** The original Cooking Light recipe calls for ground lamb. I like using lamb pieces because you get a meatier texture. Ground lamb is also a great choice. It will cook for 5-7 minutes.
Cooking In Red Socks 