Servings: 4
Ground lamb is often a bargain buy. Here, it’s put to delicious use in an all-in-one meal of stuffed pita sandwiches and a bright, citrusy salad.
Cook the lamb, cinnamon, 3/4 tsp. salt, and 1/4 tsp. pepper in the skillet over medium-high heat, stirring occasionally and breaking up the meat, until cooked through, 5 to 7 minutes; drain well.
Meanwhile, finely chop the remaining raw onion and transfer to a large bowl. Cut the peels and pith from the oranges. Working over a bowl to collect the juice, cut the orange segments free from the membranes. Cut the segments into chunks. Add the oranges, orange juice, cucumber, vinegar, mint, and the remaining 1 Tbs. oil to the chopped raw onion; toss to combine. Season to taste with salt and pepper.
Fill the pitas with the lamb and cooked onions. Add some of the orange-cucumber salad and a dollop of yogurt. Serve the remaining salad on the side.
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This recipe is great in concept, but needs a little tweaking. My lamb was not very "lamby" so I'll try Australian lamb instead of US lamb next time. Flavors seemed a little flat so will probably up the cinnamon a bit & add some garlic for depth. Maybe could use some heat?? Love the orange salad with the lamb; wouldn't have thought of that combination. Might serve it on salad with toasted pita on the side to avoid the collapsing pita problem.
I've made this several times and it is just fabulous. For grins, though, I may add some toasted pine nuts for even more depth.
Super easy, delicious, everyone in the family loves it.
I have used this recipe many times and it is always a success.Easily available ingredients are important to me as our market does not have everything. I agree with all of the comments and advice by other readers. It is indeed a little hard to eat, but use a fork! Also, you will want to make extra because everyone likes it.
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