Garlic-Rosemary Lamb Pita

Ingredients

• 0.1 teaspoon pepper black
• 0.3 teaspoon pepper black
• 1 teaspoon bottled garlic minced
• 1.5 cups cucumber seeded finely chopped
• 1 tablespoon rosemary fresh chopped
• 1 pound leg of lamb boneless cut into (3/4-inch) cubes
• 1 tablespoon juice of lemon fresh
• 6 ounce yogurt plain low-fat
• 2 teaspoons olive oil 
• 0.5 teaspoon salt divided
• 4 6-inch pitas whole wheat ()

Equipment

• frying pan

Directions

1. Heat oil in a large nonstick skillet over medium-high heat.
2. Combine rosemary, garlic, 1/4 teaspoon salt, 1/4 teaspoon pepper, and lamb, tossing to coat.
3. Add lamb mixture to pan; saut 4 minutes or until done.
4. While lamb cooks, combine 1/4 teaspoon salt, cucumber, lemon juice, 1/8 teaspoon pepper, and yogurt. Divide lamb mixture evenly among each of 4 pitas, and drizzle with sauce.