Leftover Easter lamb can quickly be transformed into a satisfying pita sandwich. Just stuff slices of the lamb into a toasted pita, add some onion and cucumber tossed with a simple vinaigrette, and spoon on a fresh herb-yogurt sauce. Serve with a Mediterranean Couscous Salad or Tabbouleh.

This recipe was featured as part of our Easter Leftovers recipe slideshow.

  • Yield: 4 sandwiches
  • Difficulty: Easy
  • Total: 30 mins

Ingredients (17)

For the yogurt sauce:

  • 8 ounces whole-milk plain yogurt
  • 2 teaspoons finely chopped fresh cilantro
  • 2 teaspoons finely chopped fresh mint leaves
  • 1 teaspoon ground cumin
  • 1 medium garlic clove, minced
  • Finely grated zest of 1 medium lemon
  • Pinch cayenne pepper
  • Kosher salt
  • Freshly ground black pepper

For the sandwich:

  • 1 tablespoon plus 1 teaspoon olive oil
  • 1 tablespoon plus 1 teaspoon red wine vinegar
  • 1/2 cup thinly sliced red onion
  • Kosher salt
  • Freshly ground black pepper
  • 2 (6-inch) pitas, cut in half
  • 1 cup thinly sliced English cucumber rounds
  • 8 ounces sliced cooked lamb, warmed

Instructions

For the yogurt sauce:

  1. Combine all of the measured ingredients in a small bowl and season with salt and pepper; set aside.

For the sandwich:

  1. Place the oil and vinegar in a medium, nonreactive bowl and whisk to combine. Add the onions, season with salt and pepper, and stir to coat. Set aside until the onions mellow in flavor, about 10 minutes. Meanwhile, lightly toast the pitas and set aside.
  2. When the onions are ready, add the cucumbers to the bowl and toss until coated with the vinaigrette.
  3. Spread about 1 heaping tablespoon of the yogurt sauce inside each pita.
  4. Place a quarter of the lamb and a quarter of the cucumber-onion mixture in each of the pitas. Drizzle the desired amount of remaining sauce over the tops of each pita and serve.