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Servings:

Grilled Lamb Pita with Pistachio and Mint Pesto

Simple, easy to prepare, and incredibly flavorful. Every bite was something different. Whether it was the spiced juicy lamb burger, the crunchy pistachio, the fresh mint, dill, or the tart yogurt sauce. Pour yourself a nice glass of white wine because after creating this outstanding dish – you deserve it.

Total Time

1hr

4.5

11 Ratings

Author: Vodka & Biscuits

Servings:

Ingredients

Burger

•

1 lb

Ground Lamb

•

Shallot

•

1 clove

Garlic

•

1 tbsp

Fresh Dill , roughly chopped

•

2 tsp

Mediterranean Spices

or A pinch each of cumin, crushed coriander, dried oregano, dried rosemary, cinnamon, and anything else you desire

•

1 pinch

Crushed Red Pepper Flakes

•

to taste

Salt

•

to taste

Ground Black Pepper

•

Pita Bread

Pesto

•

1 cup

Fresh Mint Leaves

•

4 tbsp

Pistachios

•

4 tbsp

Olive Oil

•

to taste

Feta Cheese , crumbled

•

to taste

Salt

Yogurt

•

1/2 cup

Fat-Free Greek Yogurt

•

Lemon , juiced

•

to taste

Fresh Dill

•

to taste

Salt

•

to taste

Ground Black Pepper

Cooking Instructions

Add the Ground Lamb (1 lb) , Fresh Dill (1 tbsp) , Mediterranean Spices (2 tsp) , Crushed Red Pepper Flakes (1 pinch) , Salt (to taste) , and Ground Black Pepper (to taste) to a large bowl.

Grate the Shallot (1) and Garlic (1 clove) over the meat, wiping off any excess stuck to the grater. Mix everything together with your hands - don't be afraid to get your hands dirty!

Scoop a fourth of the meat and form it into a burger. With your thumb, make an indent on the top of the patty. Transfer to a plate and repeat for the next three patties. Place the patties in the fridge for 30 minutes to one hour.

Fire up the grill to a medium flame. Once hot, place the burgers down and cook 6-7 minutes on each side - only flipping once! Once cooked to desired doneness, transfer to a clean plate to rest. Add Pita Bread (4) to grill and heat until charred.

For the pesto, combine the Fresh Mint Leaves (1 cup) , Pistachios (4 tbsp) , and Olive Oil (4 tbsp) in a food processor and pulse. Adjust olive oil as needed. Season with Salt (to taste) . Fold in Feta Cheese (to taste) .

For the yogurt sauce, combine Fat-Free Greek Yogurt (1/2 cup) , juice from Lemon (1) , Fresh Dill (to taste) , Salt (to taste) , and Ground Black Pepper (to taste) in a bowl and stir.

To assemble, put burgers into pitas and top with pesto and yogurt sauce.

Nutrition Per Serving

CALORIES

748

FAT

44.6 g

PROTEIN

31.6 g

CARBS

55.4 g