1 teaspoon salt
1/4 teaspoon ground thyme
1/4 teaspoon ground sage
1/4 teaspoon paprika
1/4 teaspoon pepper
2 pounds American Lamb leg, boned, rolled and tied (2 to 2 1/2)
4 whole wheat pita bread rounds, split
2 tomatoes, sliced
2 cups spinach leaves
Yogurt Topping
Servings: 8
1. Combine salt, thyme, sage, paprika and pepper. Rub spice mixture into roast.
2. Place roast on rack in roasting pan. Roast in 325ºF oven for 1 hour or to desired degree of doneness: 145ºF for medium-rare, 160ºF for medium or 170ºF for well. Remove from oven; cover with foil and let stand for 10 minutes. Internal temperature will rise approximately 10 degrees.
3. Line pita pockets with spinach leaves and tomato slices. Thinly slice lamb and fill pitas. Dollop generously with yogurt topping.
4. Yogurt Topping: In bowl combine all ingredients. Cover and chill until serving time. If desired, topping may be prepared for 6 to 8 hours ahead and chilled until serving time.
1/4 teaspoon ground thyme
1/4 teaspoon ground sage
1/4 teaspoon paprika
1/4 teaspoon pepper
2 pounds American Lamb leg, boned, rolled and tied (2 to 2 1/2)
4 whole wheat pita bread rounds, split
2 tomatoes, sliced
2 cups spinach leaves
Yogurt Topping
Servings: 8
1. Combine salt, thyme, sage, paprika and pepper. Rub spice mixture into roast.
2. Place roast on rack in roasting pan. Roast in 325ºF oven for 1 hour or to desired degree of doneness: 145ºF for medium-rare, 160ºF for medium or 170ºF for well. Remove from oven; cover with foil and let stand for 10 minutes. Internal temperature will rise approximately 10 degrees.
3. Line pita pockets with spinach leaves and tomato slices. Thinly slice lamb and fill pitas. Dollop generously with yogurt topping.
4. Yogurt Topping: In bowl combine all ingredients. Cover and chill until serving time. If desired, topping may be prepared for 6 to 8 hours ahead and chilled until serving time.
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