Grilled Lamb Greek Salad Wrap

• 1/4 cup olive oil
• 2 tablespoons lemon juice
• 1 tablespoon finely chopped lemon zest
• 4 cloves garlic, coarsely chopped
• 2 tablespoons coarsely chopped rosemary leaves
• 1 1/2 pound lamb tenderloin
• 4 pocketless pitas or Lavash
• 1 cucumber, peeled and cut into 1/2-inch dice
• 2 tomatoes, cut into 1/2-inch dice
• 1 small red onion, finely sliced
• 2 tablespoons mint chiffonade
• Salt and freshly ground pepper
• 1 cup yogurt, drained
• 1/4 cup crumbled feta cheese
• 1/4 teaspoon cumin
• 1 tablespoon lemon juice
• 2 cloves garlic, finely chopped

1. Whisk together olive oil, lemon juice, zest, garlic and rosemary in a medium shallow baking dish, add lamb and turn to coat.
2. Marinate in refrigerator for 2 hours.
3. Preheat grill.
4. Grill lamb on both sides for 3 to 4 minutes for medium doneness.
5. Let sit 10 minutes and slice into 1/4-inch thick slices.
6. Mix all ingredients together and let sit at room temperature for 30 minutes.
7. Mix all ingredients in a small bowl and refrigerate for 1 hour.
8. Place 4 slices of lamb in the center of each pita.
9. Top with tomato salad and drizzle with yogurt sauce.

olive oil, lemon juice, lemon zest, garlic, rosemary leaves, tenderloin, pitas, cucumber, tomatoes, red onion, mint chiffonade, salt, yogurt, feta cheese, cumin, lemon juice, garlic

Taken from www.foodnetwork.com/recipes/grilled-lamb-greek-salad-wrap-recipe.html (may not work)