Yield: 2 servings
| Measure | Ingredient |
|---|---|
| ¾ \N | Pound, 90% lean, ground |
| \N \N | Lamb |
| ¼ cup | Yogurt |
| ½ teaspoon | Cumin |
| 1 tablespoon | Chopped rosemary, plus 2 |
| \N \N | Sprigs for garnish |
| \N \N | Salt and pepper |
| 2 \N | Rounds pita bread |
| \N \N | Oil |
| 2 slices | Red onion |
| 2 tablespoons | Crumbled feta cheese |
| 2 tablespoons | Rough-chopped Kalamata |
| \N \N | Olives |
ESSENCE OF EMERIL #EE2135
Preheat barbecue or grill. In a mixing bowl combine lamb, yogurt, cumin, chopped rosemary, salt and pepper. Divide into two equal portions and form into two ¾-inch thick patties. Grill burgers about 15 minutes, turning once. Brush pita bread with olive oil and grill until browned on both sides. To serve, top pita with a burger, onion, feta cheese and olives. Burn rosemary sprigs for show, if you wish.
Nutritional information per serving: xx calories, xx gm protein, xxx mg cholesterol, xx gm carbohydrate, xxx mg sodium, x gm fiber, xx gm fat (x gm sat, x gm mono, x gm poly), x mg iron, xx mg calcium, xx% of calories from fat.
Brought to you by MMCONV and Sylvia Steiger, SylviaRN (at) compuserve (dot) com (change characters as needed, this is to prevent bulk E-mailers from capturing my address), moderator of GT Cookbook and FringeNet Lowfat & Luscious echoes, creator of Frazzled Cook breadmachine mixes, homepage