Lamb Pita By Robert Simon

Lamb Pitas

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.

About The Chic

Back in 2004 when I was looking to name my events company, I stumbled across the word 'Chic' in an old dictionary. The definition was: “a fashionable lifestyle, ideology, or pursuit”. I fell in love with the word and the idea that chic is the pursuit of something better, prettier, or cooler than you are today. Chic isn’t a state of being or even a destination, chic is the journey you take on the way to something greater. ~Rachel

Rachel's Latest Answer

Question: Star, from Macon, GA Asks: What type of food will I need if I’m hosting a sip and shop? Rachel’s Answer: Hi Star, there’s really no wrong answer here. When I’ve hosted shopping events in the past I tend to focus on light and fun appetizers like Cheddar Apple Crostini or these individual Quinoa Salads.  Brunch is always a nice… Read more »

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