Servings:4
Ground lamb is often a bargain buy. Here, it’s put to delicious use in an all-in-one meal of stuffed pita sandwiches and a bright, citrusy salad.
Cook the lamb, cinnamon, 3/4 tsp. salt, and 1/4 tsp. pepper in the skillet over medium-high heat, stirring occasionally and breaking up the meat, until cooked through, 5 to 7 minutes; drain well.
同时，将剩余的生洋葱切碎，然后转移到一个大碗中。从橙子中切出果皮和髓。在碗上工作以收集果汁，将橙色片段从膜上割下。切成部分。加入橙子，橙汁，黄瓜，醋，薄荷和剩余的1汤匙。油到切碎的生洋葱；折腾结合。调味，用盐和胡椒粉调味。
Fill the pitas with the lamb and cooked onions. Add some of the orange-cucumber salad and a dollop of yogurt. Serve the remaining salad on the side.
This was great. Loved it and will make it often.
This recipe is great in concept, but needs a little tweaking. My lamb was not very "lamby" so I'll try Australian lamb instead of US lamb next time. Flavors seemed a little flat so will probably up the cinnamon a bit & add some garlic for depth. Maybe could use some heat?? Love the orange salad with the lamb; wouldn't have thought of that combination. Might serve it on salad with toasted pita on the side to avoid the collapsing pita problem.
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