Lamb With Vegetables and Yogurt Sauce in a Pita

• 8 ounces boneless leg of lamb
• 1 tablespoon balsamic vinegar
• 1 teaspoon olive oil
• 1 large clove garlic
• 1 cup plain, nonfat yogurt
• 1 tablespoon lemon juice
• 1 or 2 sprigs fresh mint to yield 1 tablespoon minced
• 2 small Kirby cucumbers, about 6 ounces
• 2 small ripe tomatoes or 15 or 20 cherry tomatoes, depending on the size
• 4 ounces red onion
• 2 large or 4 small whole-wheat pitas

1. Turn on toaster oven or oven.
2. If using broiler, turn on and cover pan with aluminum foil.
3. Trim the lamb of fat, and marinate in a small bowl with a mixture of vinegar and oil until ready to cook.
4. Mince the garlic, and combine with the yogurt and lemon juice.
5. Wash, dry and mince the mint, and add to the yogurt.
6. Wash and trim the ends from the cucumbers, and slice very thinly.
7. Wash, trim and slice the tomatoes; then, slice the onion thinly.
8. Prepare stove-top grill, if using.
9. Broil or grill lamb 5 to 7 minutes, turning once, until it is rare.
10. Wrap pitas in foil and heat for about 3 minutes, until they are hot and soft.
11. Slice lamb.
12. Slice pitas open.
13. If using large ones, cut in half; fill each half with sauce, lamb, cucumbers, tomatoes and onion, then serve.
14. Keep remaining pitas hot.
15. Repeat with remaining halves or whole small pitas.

lamb, balsamic vinegar, olive oil, clove garlic, nonfat yogurt, lemon juice, kirby cucumbers, tomatoes, red onion, pitas

Taken from cooking.nytimes.com/recipes/8011 (may not work)