Lamb Souvlaki Sandwiches With Greek Salad And Tsatsiki Sauce

If you prefer, you can pile the lamb and salad on top of a larger pocketless pita for an open-face sandwich and drizzle with sauce. Pocketless pitas are sold at specialty foods shops and many supermarkets.

Yield:

Serves 4

Ingredients

1. FOR TSATSIKI SAUCE
2. =====================
3. 1/2 seedless cucumber (usually plastic-wrapped), peeled, seeded, and chopped (1 cup)
4. 1 cup plain whole-milk yogurt
5. 1 teaspoon fresh lemon juice
6. 1 small garlic clove, minced
7. 1/4 teaspoon salt
8. 1/4 teaspoon black pepper
9. 1/4 cup chopped fresh mint
10. .
11. FOR LAMB SANDWICHES
12. =====================
13. 4 (6-inch) pita pockets, halved crosswise
14. 1 (1/4-inch-thick) bone-in lamb steak from leg (1 1/2 lb), trimmed of excess fat
15. 1/2 teaspoon salt
16. 1/4 teaspoon black pepper
17. .
18. FOR GREEK SALAD
19. =====================
20. 1/2 lb romaine, torn into bite-size pieces
21. 1/4 cup loosely packed fresh mint leaves
22. 1 cup cherry or grape tomatoes, halved
23. 1/2 seedless cucumber (usually plastic-wrapped), peeled, halved lengthwise, seeded, and cut into 1/4-inch-thick slices
24. 1/2 cup pitted Kalamata olives, halved lengthwise
25. 2 teaspoons fresh lemon juice
26. 1/4 cup olive oil

Directions

1. MAKE TSATSIKI SAUCE:
2. Purée cucumber, yogurt, lemon juice, garlic, salt, and pepper in a blender until almost smooth, about 1 minute. Stir in mint and chill, covered, until serving.
3. MAKE LAMB SANDWICHES:
4. Preheat broiler.
5. Wrap pitas in foil and put in lower third of oven to warm while broiling lamb.
6. Put lamb on oiled rack of a broiler pan and sprinkle with salt and pepper. Broil lamb 5 to 6 inches from heat, turning over once, 12 to 14 minutes total for medium-rare. Transfer to a cutting board and let stand 5 minutes, then thinly slice.
7. While lamb is standing, toss together salad ingredients in a bowl and season with salt and pepper.
8. Stuff warm pita pockets with salad and lamb, then drizzle filling with tsatsiki sauce.

Notes