Ingredients:
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Directions:
1. For the Lamb Patties: Cut 1/2-inch piece from top of each pita round. Chop these pita scraps finely, then mash them into yogurt and set aside to soften for 5 minutes. Mix lamb, cilantro, 1/2 teaspoon salt, cumin, cayenne, and yogurt mixture together thoroughly with your hands. Form meat mixture into six 1 1/2- to 2-inch-wide patties. Place patties on plate and put plate in freezer until patties are firm, about 5 minutes.
2. For Yogurt Sauce: Meanwhile, combine yogurt, cilantro, and garlic in small bowl and season with salt, cayenne, and lime juice to taste. Refrigerate until needed.
3. Heat oil in 12-inch nonstick skillet over medium-high heat until just smoking. Add the patties and cook until well browned, about 2 minutes. Flip patties over, reduce heat to medium, and continue to cook until well browned on second side, about 6 minutes. Transfer patties to paper-towel-lined plate and let drain for several minutes.
4. Nestle 3 patties into each pita round with some of lettuce and spoonful of yogurt sauce. Serve, passing remaining yogurt sauce separately. |
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