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Grilled Lamb Pitas with Cucumber-Mint Raita
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Most cognitive decline and dementia is related to vascular disease,
say experts, so you need to take good care of the blood vessels that
supply the brain. One of the ways to do this: Consume a lot of fruits
and vegetables (especially blueberries and other berries, and leafy,
green veggies), as well as whole grains, lowfat protein (which helps
manufacture neurotransmitters in the brain) and green tea. Fish is also
a plus for maintaining brain health.—SC
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Ingredients (Serves
8) |
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1/4 cup balsamic vinegar
1 cup dry red wine
2 T olive oil
3 large cloves garlic, thinly sliced
1 T crushed fresh rosemary
1 tsp chopped fresh oregano
1/4 cup chopped fresh mint
Freshly ground black pepper
One 3- to 4-pound butterflied leg
of lamb
Cucumber-Mint Raita (serves 8)
1 cup lowfat plain yogurt
1 tsp ground cumin
Pinch of crushed red pepper flakes
Pinch of sugar
Kosher salt and freshly ground black pepper
1 large cucumber or 4 small Kirby
cucumbers, peeled, seeded diced
1/4 cup finely diced red onion
1/4 cup chopped fresh mint
To assemble
6 whole-wheat pitas, 7 inches in diameter, split
to form pockets
3 cups fresh salad greens
11/2 cups chopped tomato
1. Combine vinegar, wine, olive oil, garlic, rosemary, oregano,
mint and pepper, and whisk to mix. Put the lamb in a large, shallow,
nonreactive baking dish, pour marinade over it, cover and refrigerate
2 to 6 hours, turning occasionally.
2. To make the raita: Put the yogurt in a strainer lined with
cheesecloth or a paper towel over a bowl. Drain for 15 minutes
and transfer to a medium bowl. Add cumin, red pepper flakes,
sugar, and salt and pepper to taste, and whisk together until
creamy and well combined. Put the cucumbers, onion and mint in
a large bowl and toss together. Pour the yogurt mixture over
them and toss well. Taste and adjust the seasonings. Cover and
chill the raita for a few hours before serving.
3. Prepare
a medium-hot charcoal fire, or preheat a gas grill or broiler.
Lift lamb from the marinade. Grill lamb 4 to 6 inches from the
fire for about 15 to 20 minutes per side, turning occasionally.
Or place the lamb in a broiler or roasting pan and put on a rack
about 6 inches from the broiler. Broil for about 40 minutes,
turning occasionally. After 30 minutes, check the lamb for doneness
every few minutes. Do not overcook. To cook lamb rare, it should
reach 135°F. The USDA recommends you cook lamb to medium
rare, or 145°F. Remove lamb to a cutting board and let sit
for 10 minutes.
4. Carve lamb into thin slices. Fill pita pockets with lamb, lettuce
and tomato. Spoon raita into each pita. Serve.
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