Grilled Lamb And Pita Sandwiches With Yogurt-Mint Sauce

Recipe Instructions For Grilled Leg of Lamb: To make the marinade, mince garlic and mix with olive oil, salt and pepper. Pour the marinade over the lamb and marinate in the refrigerator for 1 to 2 hours. Just before grilling, remove the lamb from the marinade and coat one side with oregano and the other side with rosemary. For grilled-to-perfection lamb, grill over a medium-hot fire, covered, for about 15 minutes per side. You can slice and peek to check for doneness, but I'm a big fan of instant-read thermometers. Medium-rare is 120 to 130 degrees. Heat the broiler. Place the peppers on a rimmed baking sheet skin-side up. Broil until the skin is blackened, 8 to 10 minutes. Wrap in damp paper towels and set aside while you make the sauce. Turn the oven to 250 degrees. Wrap the pitas in foil and warm in the oven. Meanwhile, combine the yogurt, mayonnaise, lemon zest and juice in a bowl. Trim the ends of the cucumber. Use the coarse side of a box grater to grate about 1/3 of the cucumber, including the peel. Without packing it, measure 1 cup. Grate more if needed. Mix the grated cucumber, mint and salt into the yogurt mixture. Add pepper to taste. Set aside. Cut the rest of the cucumber into 2-inch-long matchsticks. Scrape the skin off the peppers and cut into thin strips. Mix the cucumber, peppers and lamb in a large bowl. Add 2/3 cup of the sauce and gently mix. Fill each pita half and serve immediately. Serve the sandwiches with crudites (raw veggies), using the extra sauce as a dip. This recipe yields 4 servings. Each serving: 602 calories; 806 mg sodium; 117 mg cholesterol; 32 grams fat; 12 grams saturated fat; 43 grams carbohydrates; 35 grams protein; 2.87 grams fiber.