Recipe for Lamb Pockets - dummies

By Dan DeFigio

This is a speedy dinner recipe that’s nutritious and low-sugar. Taking less time to make dinner gives you more time with your family. Dinnertime isn’t just about the food. Often, a few minutes together at the dinner table is the only time family members have to connect with one another. Be sure to appreciate this time together, and use it to listen, learn, and bond.

Lamb Pockets

Preparation time: 25 minutes, plus refrigeration time

Cook time: 12 minutes

Yield: 4–6 pockets

1 pound ground lamb

2 teaspoons red curry powder or ground cumin

2 tablespoons minced red onion

4 whole-wheat pita pockets

Tzatziki Sauce (see the following recipe)

Handful of fresh lettuce

Handful of fresh spinach

  1. Brown the ground lamb in a skillet over medium heat, stirring often. Don’t overcook. Add spices to taste.

  2. When the lamb is approximately halfway cooked (about 4 minutes), sprinkle the red onion into the skillet.

  3. Slice the pita circles in half. Stir the refrigerated Tzatziki Sauce with a spoon and coat the insides of the pita pockets.

  4. Line the pockets with fresh lettuce and spinach to taste.

  5. When the lamb is fully cooked, scoop a 4-ounce serving into a separate bowl. Add a teaspoon (or more, if you like) of Tzatziki Sauce and mix.

  6. Stuff the sauced lamb into the pockets and serve hot.

Tzatziki Sauce

[Credit: ©iStockphoto.com/gvictoria]
Credit: ©iStockphoto.com/gvictoria

2 medium cucumbers

1/2 teaspoon sea salt

1 small clove garlic, minced

Juice of 1 lemon

Ground black pepper

3 cups Greek yogurt

1 tablespoon chopped fresh dill

  1. Peel the cucumbers and cut them in half lengthwise. Scoop out the seeds with a spoon.

  2. Dice the cucumbers and press them dry with a paper towel. Sprinkle with salt.

  3. Place the salted cucumber, garlic, lemon juice, and a few grinds of black pepper in a blender or food processor and process on medium speed until well blended.

  4. Stir this mix into the Greek yogurt. Add the dill and stir thoroughly. Refrigerate, preferably for several hours to allow the flavors to blend. You’ll need to re-stir the sauce every time you use it.

Per serving: Calories 478 (From Fat 205); Fat 23g (Saturated 10g); Cholesterol 66mg; Sodium 730mg; Carbohydrate 35g (Dietary Fiber 5g); Protein 34g.

Although the hot lamb contrasted with the cold cucumber is appealing to some, you may want to microwave the assembled pocket for 15 seconds if you prefer it warm.