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 cut into 1/2 inch dice |
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 |
