mediterranean made rights (loose meat sandwiches)

Ingredients

• Servings: 6
• 2 tablespoons olive oil
• 1 pound ground lamb
• 1/2 cup minced onion
• 1 teaspoon minced lemon zest
• 1/2 teaspoon dried oregano
• 1/2 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 cup lemon juice
• 1 cup water
• 1 (6 ounce) container plain yogurt
• 3 ounces crumbled feta cheese
• 1/4 teaspoon dried oregano
• 1/4 teaspoon garlic powder
• 1/4 teaspoon lemon zest
• salt and pepper to taste
• 6 pita bread rounds

Recipe

Preparation Time: 20 mins Cook Time: 40 mins Ready Time: 1 hr


• heat the olive oil in a large skillet over medium-high heat. stir in the lamb, and cook until it begins to crumble. add the onions, and continue cooking until the lamb has browned and the onions have softened, about 5 minutes more. drain off any excess fat, then reduce the heat to medium-low, and stir in 1 teaspoon lemon zest, 1/2 teaspoon dried oregano, 1/2 teaspoon garlic powder, 1/2 teaspoon salt, and 1/2 teaspoon black pepper. stir 1/4 cup lemon juice into the water, then pour 1/4 cup of this mixture into the lamb. cook until the liquid has mostly evaporated, then stir in another 1/4 cup, and cook again until mostly evaporated. continue adding the liquid 1/4 cup at a time until you have used all of it. this should take about 30 minutes in all. the meat should look moist, but not be sitting in liquid.
• while the meat is cooking, make the feta sauce by placing the yogurt, feta cheese, 1 tablespoon lemon juice, 1/4 teaspoon dried oregano, 1/4 teaspoon garlic powder, and 1/4 teaspoon lemon zest into a blender. puree until smooth, then season to taste with salt and pepper. set aside.
• spoon the lamb mixture warmed pita bread. top with the feta sauce to serve.