Spicy Lamb Tenderloin Pitas

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 1 cucumber, peeled and diced
• 1/2 teaspoon dill, dried
• 1 cup fat free sour cream
• 8 ounces lamb tenderloin
• 2 teaspoons dijon mustard
• 1 tablespoon olive oil
• 1 tablespoon lemon juice
• 1 garlic clove, minced
• 1/2 teaspoon oregano, dried
• 1 green pepper, thinly sliced
• 1 red onion, thinly sliced into rings
• 4 pita breads, halved
• 1 cup spinach, shredded
• 8 cherry tomatoes, halved

Recipe

• 1 in a small bowl, combine the cucumbers, sour cream, and dill. refrigerate until needed.
• 2 cut the lamb across the grain into 1/2-inch cutlets; then slice each piece into thin strips.
• 3 in a large bowl, combine the mustard, oil, lemon juice, garlic, and oregano. add the lamb and toss well to coat all the pieces. let stand about 10 minutes.
• 4 coat a large no-stick frying pan with no-stick spray, and place over medium heat for 3 minutes.
• 5 working in bunches to avoid overcrowding in the pan, add the lamb and sautã© for about 3 minutes or until cooked through. transfer to a plate.
• 6 place peppers and onions in a 9-inch glass pie plate. cover with vented plastic wrap, and microwave on high for 3 minutes or until soft.
• 7 add the onions and peppers to the pan; sautã© for 3 minutes, or until lightly browned. top lamb mixture with peppers and onions.
• 8 line the pita pockets with the spinach. add the lamb mixture. top each sandwich half with a tomato and some cucumber sauce.