We always spend the days after a holiday deciding how we are going to use our leftovers. This meal, without a doubt was the single best recreation either of us have ever had. About half way through the meal, we started discussing when we would be enjoying this dish again. This was a great use of the leftover lamb and super quick to make as well.
I am a diet controlled type 2 diabetic and usually need to modify our recipes to fit my lifestyle. This recipe needed zero modifications. As we all move past the holidays and start craving healthy meals, I thought I would start sharing my swaps. For this recipe, use a high fiber pita and a low sugar tomato sauce and you are good to go!
INGREDIENTS 4 whole grain pitas 8 oz medium rare cooked lamb, diced 1 T minced garlic 2 T olive oil 1 T marjoram. minced 1 T rosemary, minced 1/2 c tomato sauce 1/2 c kalmata olives, halved 1 c grape tomatoes, halved 1/2 c pickled onions 2 oz goat cheese, crumbled balsamic vinegar to drizzle
DIRECTIONS 1. Heat olive oil over medium heat, add garlic and heat until fragrant. Remove pan from heat. Add marjoram and rosemary. Stir into minced lamb. 2. Lay pitas out on baking sheet. Top each with 1/4 of tomato sauce, lamb, olives, tomatoes, pickled onions, and goat cheese. Place in 385 oven and heat until pita is crisp and goat cheese is slightly melting (about 15 minutes). Drizzle with balsamic vinegar and enjoy!!