Monday, August 3, 2009

Recipe of the Week

Grilled Lamb Gyros
2 LBS butterflied leg of lamb
6 whole wheat pitas
16 oz plain nonfat yogurt
2 tomatoes sliced
hummus to taste
4 cloves garlic, minced
1.5 tsp cumin
1 tsp sea salt
1 tsp cracked fresh pepper
1 red onion sliced

Combine the lamb, yogurt, garlic, cumin, salt and pepper in a container. Cover and marinate the meat for at least 2 hours or up to a full day. Preheat a grill on medium. Remove the lamb from the marinade and wipe away most of the yogurt. Then place the meat on the grill. Cook 10-15 minutes a side, until the lamb is well charred on the outside and feels firm but stringy to the touch. Remove the lamb from the grill and let it rest for 10 minutes. In the meantime, warm the pitas on the grill for 30 seconds a side. Once the lamb has cooled slightly, slice it very thinly with a sharp knife and serve with the warm pitas, tomato, hummus, and red onion.
Makes 6 servings
466 calories per serving
49 grams protein
40g carbohydrate
12g fat (3g saturated)
6g fiber
833 milligrams sodium

This is a GREAT summer recipe for the grill. It is a light meal served with a side of fresh fruit. This is quick and easy to make, so it is a GREAT midweek meal. I was a little nervous cooking lamb for the first time, but my chef at home prepared it PERFECT!! Trainer Todd

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