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Lamb and Sweet Onion Pitas with Orange-Cucumber Salad

April 16, 2016

He may have a fracture in his elbow, but that’s not keeping this chef from cooking.  With the ingredients already purchased and stored in the refrigerator prior to his hurt arm, we decided to go full force ahead with this recipe from Cook Fresh, Winter 2014 ed.  I am so thankful Kevin did.  This is incredibly delicious.  Lamb is becoming one of our favorite meats.  Thank you, Kickstarter Backers, for supporting Kevin’s version of this recipe.


1 Tbsp. + 1 tsp. extra virgin olive oil

1 med. sweet onion, sliced

kosher salt


1 lb. ground lamb

1 seedless, navel orange, peeled and pith removed

1 small, English cucumber, peeled and diced

1/4 tsp. red wine viegar

2 fresh mint leaves, coarsely chopped

6 pitas

1/3 c. plain Greek yogurt


In a small cast-iron skillet, heat 1 tbsp of olive oil.  Add the onion, 1/2 tsp. salt, and 1/8 tsp. pepper and cook, stirring occasionally until golden brown.  Transfer to a small bowl and set aside.  Next, cook the lamb in the same iron skillet with 3/4 sp. salt and 1/4 tsp. pepper.  Cook until done.  Meanwhile, add the orange segments, juice from orange, cucumber, vinegar, mint and 1 tsp. olive oil.  Season to taste with salt and pepper.  Fill the pitas with the lamb.  Next add the cooked onions.  Then, add the orange-cucumber salad.  Top with a dollop of Greek yogurt.

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