Title: Rosemary lamb pitta with greek salad.
 Categories: Main, Dish
      Yield: 1 Servings
 
      2    And a half oz 75 g lean lamb
           Cubed
           Quarter tsp crushed dry
           Rosemary
      1    2 oz 60 g pitta bread.
           Salt and pepper.
      1 sm Tomato chopped.
      1    One inch 2,5 cm piece of
           Cucumber, chopped.
           Half oz 15 g feta cheese
           Crumbled
      2 lg Black olives, sliced.
           Lettuce leaves shredded.
      1 ts 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