Lamb Souvlaki Sandwiches with Greek Salad and Tsatsiki Sauce

• 1/2 seedless cucumber (usually plastic-wrapped), peeled, seeded, and chopped (1 cup)
• 1 cup plain whole-milk yogurt
• 1 teaspoon fresh lemon juice
• 1 small garlic clove, minced
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 cup chopped fresh mint
• 4 (6-inch) pita pockets, halved crosswise
• 1 (1/4-inch-thick) bone-in lamb steak from leg (1 1/2 lb), trimmed of excess fat
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 lb romaine, torn into bite-size pieces
• 1/4 cup loosely packed fresh mint leaves
• 1 cup cherry or grape tomatoes, halved
• 1/2 seedless cucumber (usually plastic-wrapped), peeled, halved lengthwise, seeded, and cut into 1/4-inch-thick slices
• 1/2 cup pitted Kalamata olives, halved lengthwise
• 2 tablespoons fresh lemon juice
• 1/4 cup olive oil

1. Puree cucumber, yogurt, lemon juice, garlic, salt, and pepper in a blender until almost smooth, about 1 minute.
2. Stir in mint and chill, covered, until serving.
3. Preheat broiler.
4. Wrap pitas in foil and put in lower third of oven to warm while broiling lamb.
5. Put lamb on oiled rack of a broiler pan and sprinkle with salt and pepper.
6. Broil lamb 5 to 6 inches from heat, turning over once, 12 to 14 minutes total for medium-rare.
7. Transfer to a cutting board and let stand 5 minutes, then thinly slice.
8. While lamb is standing, toss together salad ingredients in a bowl and season with salt and pepper.
9. Stuff warm pita pockets with salad and lamb, then drizzle filling with tsatsiki sauce.

cucumber, milk, lemon juice, garlic, salt, black pepper, fresh mint, pita pockets, salt, black pepper, romaine, mint leaves, cherry, cucumber, olives, lemon juice, olive oil

Taken from www.epicurious.com/recipes/food/views/lamb-souvlaki-sandwiches-with-greek-salad-and-tsatsiki-sauce-107978 (may not work)