This recipe make 4 sensible portions.
1 lb. Leg of lamb fillet (fat trimmed off)
2 Roma Tomatoes (fresh) cut into chunks
1/2 cup Fresh Onion sliced thin
Cajun Seasoning (we prefer Chef of the Future’s Cajun Seasoning)
Tzatziki Sauce ( Greek Style Yogurt Dip, store bought, we prefer Hannah’s)
2 Pita Pockets (High Fiber, Whole wheat, 6 inch diameter)
Prepare the lamb by removing most of the fat. Liberally coat all sides with the Cajun Seasoning, approximately 1 – 1 1/2 Tbs.
Let the lamb sit for 5-10 minutes, before grilling or broiling. A hot grill or preheated broiler works best.
Grill or broil to your preferred doneness (Medium-rare works well for us)
Let the lamb rest on the cutting board for 3 – 5 minutes, cover with foil to keep hot.
Cut Pita’s in half, open to form a pocket, spread 1 T Tzatziki sauce in the bottom of the pocket.
Slice the lamb into 1/4″ slices, cut to 2″ lengths
Place about 1/4 of the lamb into the pockets, spread another 1 T of Tzatziki on the Lamb, add 1/4 of the tomatoes and onion slivers, then sift on the Paprika, approximately 1/2 teaspoon.