Preparation:
COMBINE THE LAMB with the garlic, onion, oregano, basil, rosemary, thyme,
red pepper, lemon juice and salt and mix just until blended. Form the lamb
into 12 meatballs. In a large skillet, heat the oil until hot and almost
smoking. Add the meatballs and saute over medium-high heat until cooked
through, about 3 minutes per side. Drain the lamb balls well. Combine the
garlic, tomato, cucumber, mint, lemon juice and yogurt in a small bowl. Cut
open 1 end of each warmed pita, fill with shredded lettuce and 3 meatballs.
Spoon the sauce over the meatballs and serve. |
