Photo of Near east lamb sandwich by WW

Near east lamb sandwich

Total Time
25 min
18 min
7 min
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.


Table salt

½ tsp

Ground cumin

½ tsp

Pumpkin pie spice

¼ tsp

Dried ground coriander

¼ tsp

Lean lamb scaloppini

12 oz, cut and trimmed by your butcher

Store-bought hummus

¼ cup(s)

Whole wheat pita(s)

4 large

Fresh tomato(es)

1 small, thinly sliced

Uncooked red onion(s)

½ medium, thinly sliced


  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.