AGA Grassfed Recipes

For tsatsiki sauce:

  • 1/2 seedless cucumber (usually plastic-wrapped), peeled, seeded, and chopped (1cup)
  • 1 cup plain whole-milk yogurt
  • 1 teaspoon fresh lemon juice
  • 1 garlic clove, minced
  • 1/4 cup chopped fresh mint
  • Coarse Salt and Freshly ground white pepper to taste (can use black pepper)

For lamb sandwiches:

  • 4 (6-inch) pita whole wheat pockets, halved crosswise
  • 1 (1/4-inch-thick) bone-in lamb steak from leg (1 1/2 lb), trimmed of excess fat
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • ¼cup feta cheese, crumbled
  • 1 cup romaine or bib lettuce, loosely chopped
  • Greek Salad Dressing (or red wine vinegar dressing)

Make tsatsiki sauce:

Finely chop the cucumber, yogurt, lemon juice, garlic, salt. Stir in mint and chill, covered, until serving.

Make lamb sandwiches:
Preheat broiler.

Wrap pitas in foil and put in lower third of oven to warm while broiling lamb.

Put lamb on oiled rack of a broiler pan and sprinkle with salt and pepper. Broil lamb 5 to 6 inches from heat, turning over once, 12 to 14 minutes total for medium-rare. Transfer to a cutting board and let stand 5 minutes, then thinly slice.

Stuff warm pita pockets with lettuce, cheese and lamb. Sprinkle with dressing and yogurt sauce and serve.

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