If you prefer, you can pile the lamb and salad on top of a larger pocketless pita for an open-face sandwich and drizzle with sauce. Pocketless pitas are sold at specialty foods shops and many supermarkets.

　　Active time: 45 min Start to finish: 45 min

　　

Ingredients

Makes 4 servings

　　

For tsatsiki sauce

1/2 seedless cucumber (usually plastic-wrapped), peeled, seeded, and chopped (1 cup)

　　1 cup plain whole-milk yogurt

　　1 teaspoon fresh lemon juice

　　1 small garlic clove, minced

　　1/4 teaspoon salt

　　1/4 teaspoon black pepper

　　1/4 cup chopped fresh mint

　　

For lamb sandwiches

4 (6-inch) pita pockets, halved crosswise

　　1 (1/4-inch-thick) bone-in lamb steak from leg (1 1/2 lb), trimmed of excess fat

　　1/2 teaspoon salt

　　1/4 teaspoon black pepper

　　

For Greek salad

1/2 lb romaine, torn into bite-size pieces

　　1/4 cup loosely packed fresh mint leaves

　　1 cup cherry or grape tomatoes, halved

　　1/2 seedless cucumber (usually plastic-wrapped), peeled, halved lengthwise, seeded, and cut into 1/4-inch-thick slices

　　1/2 cup pitted Kalamata olives, halved lengthwise

　　2 tablespoons fresh lemon juice

　　1/4 cup olive oil

　　

Make tsatsiki sauce:

Step 1

Purée cucumber, yogurt, lemon juice, garlic, salt, and pepper in a blender until almost smooth, about 1 minute. Stir in mint and chill, covered, until serving.

　　

Make lamb sandwiches:

Step 2

Preheat broiler.

　　

Step 3

Wrap pitas in foil and put in lower third of oven to warm while broiling lamb.

　　

Step 4

Put lamb on oiled rack of a broiler pan and sprinkle with salt and pepper. Broil lamb 5 to 6 inches from heat, turning over once, 12 to 14 minutes total for medium-rare. Transfer to a cutting board and let stand 5 minutes, then thinly slice.

　　

Step 5

While lamb is standing, toss together salad ingredients in a bowl and season with salt and pepper.

　　

Step 6

Stuff warm pita pockets with salad and lamb, then drizzle filling with tsatsiki sauce.