Week Night Yum Yum: Lamb Pitas with Quick Tzatziki Sauce

Got some of that Easter lamb left over? No idea what to do with it? Try this insanely easy and festive dish for a quick week night meal.

This recipe is for 2 people for two generous portioned pitas, but can easily be increased to suit your dinner or leftovers.

Lamb Pitas
1/2 English cucumber, peeled and seeded then chopped roughly
1/4 red onion, roughly chopped
3 garlic cloves
2 Tbsp fresh dill
kosher salt
freshly ground black pepper
juice of 1 lemon
1/2 cup sour cream
leftover roasted leg of lamb, very thinly sliced and warmed*
1 cup tomatoes, chopped large
pita bread
fresh mint and dill for garnish

Place the cucumber, onion, cloves, dill, and salt and papper to taste in a food processor. Pulse to chop finely. Add the lemon juice and sour cream and puree until smooth. Set aside.

Warm the pita bread in the oven or toaster set on lowest setting. To build your pitas, mound a generous portion of lamb on top of the bread, then add some tomatoes and drizzle a generous amount of the tzatziki sauce on top. Sprinkle roughly chopped mint and dill and serve.


*A super great way to warm up the lamb without making it dry is to thinly slice the lamb then place it back into the roasting pan with the juices. If I have leftove roast, I always keep the pan and the juices and drippings from the roast -- they're great to keep moisture in when you reheat leftovers!