Near east lamb sandwich
6
Points®
Total time: 25 min • Prep: 18 min • Cook: 7 min • Serves: 4 • Difficulty: Easy
We use pumpkin pie spice as a quick shortcut for basic Moroccan spices. Due to the magic of the broiler, cooking the lamb takes a mere 5 minutes. The wonderfully roasted lamb, cumin, coriander, and red onion are then tempered by fresh tomatoes and creamy hummus. This will soon become your favorite weekday pita that's perfect to take on the go. Use whatever herbs you have on hand to top it off for additional brightness and a beautiful contrast in colors.
Ingredients
Table salt
½ tsp
Ground cumin
½ tsp
Pumpkin pie spice
¼ tsp
Ground coriander
¼ tsp
Lean lamb scaloppini
12 oz, cut and trimmed by your butcher
Plain hummus
¼ cup(s)
Whole wheat pita
4 large
Tomato
1 small, thinly sliced
Red onion
½ medium, thinly sliced
Instructions
1
Preheat broiler.
2
In a small cup, mix together salt, cumin, pumpkin pie spice and coriander; rub spice mix onto lamb scallopini. Broil 5 inches from heating element until medium rare, about 5 minutes, or longer until desired doneness. Let rest 5 minutes and cut lamb into thin strips.
3
Spread 1 tablespoon of hummus onto each pita. Top each with 1/4 of tomato, onion and lamb slices. Fold up and serve immediately.
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