Lamb Pitas With Tsatsiki Sauce

Here’s a great, easy recipe for springtime, a step above the standard Gyros sandwich, especially when you use high quality, fresh (not frozen,) grass fed lamb like Manzanita Market sources from Anderson Ranches in the Willamette Valley!

Lamb Pitas With Tsatsiki Sauce
Prep time
Cook time
Total time
Recipe type: Sandwich
Cuisine: Greek
Serves: 4 servings
  • Tsatsiki sauce:
  • ½ cucumber peeled, seeded, and chopped (1cup)
  • ¼ C. white onion finely minced
  • 1 cup plain whole-milk yogurt
  • 1 teaspoon fresh lemon juice
  • 1 garlic clove, minced
  • ¼ cup chopped fresh mint
  • Coarse Salt and Freshly ground pepper to taste
  • Sandwiches:
  • 4 (6-inch) pita pockets, halved crosswise
  • 1 (1/4-inch-thick) bone-in lamb steak from leg (1½ lb), trimmed of excess fat
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • ¼cup feta cheese, crumbled
  • 1 cup gourmet baby greens
  • Greek Salad Dressing (or red wine vinegar dressing)
  1. tsatsiki sauce:
  2. Finely chop cucumber & onion and add yogurt, lemon juice, garlic, salt. Stir in mint and chill, covered, for at least two hours.
  3. Make lamb sandwiches:
  4. Preheat broiler.
  5. Wrap pitas in foil and put in lower third of oven to warm while broiling lamb.
  6. 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.
  7. Stuff warm pita pockets with lettuce, cheese and lamb. Sprinkle with dressing and yogurt sauce and serve.