Grilled Lamb Greek Salad Wrap

Course :	Grilling
From:	HungryMonster.com
Serves:	4

Ingredients:

1/4	cup	olive oil
2	tablespoons	lemon juice
1	tablespoon	finely-chopped lemon zest
4	cloves	garlic cloves -- coarsely chopped
2	tablespoons	coarsely-chopped rosemary leaves
1 1/2	pounds	lamb tenderloin
4	medium	pocket-less pitas or lavash
		---tomato salad---
1	medium	cucumber -- peeled, and
2	medium	tomatoes -- cut into 1/2 inch dice
1	small	red onion -- finely sliced
2	tablespoons	mint chiffonade
1	teaspoon	salt -- to taste
1	teaspoon	freshly-ground black pepper -- to taste
		---feta yogurt sauce---
1	cup	yogurt -- drained
1/4	cup	crumbled feta cheese
1/4	teaspoon	cumin
1	tablespoon	lemon juice
2	cloves	garlic -- finely chopped

Preparation:

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