Recipe - Rosemary Lamb Pitta With Greek Salad

2 And a half ounce 75 g lean lamb
Cubed
Quarter tsp crushed dry
Rosemary
1 2 ounce 60 g pitta bread.
Salt and pepper.
1 small Tomato chopped.
1 One inch 2,5 cm piece of
Cucumber, chopped.
Half ounce 15 g feta cheese
Crumbled
2 lg Black olives, cut or sliced up .
Lettuce leaves shredded.
1 teaspoon Lemon juice.

1. Thread the lamb onto a kebab stick or bamboo skewer. Place on a grill
rack. Sprinkle with rosemary and grill until the fat stops dripping and the
meat is golden brown. 2. Warm the pitta bread under the grill and then cut
in half and split open to form pockets. Remove the lamb from the skewer and
stuff it into the pitta bread. Season lightly to taste. 3. Mix together the
tomato, cucumber, cheese olives and lettuce. Sprinkle with lemon juice and
use to fill the pitta pockets. Serve at once.

Preparation 5 minutes Cooking 8 minutes Serves 1 325 calories Selections

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini