- For tsatsiki sauce:
- 1/2 seedless cucumber (usually plastic-wrapped), peeled, seeded, and chopped
- 1 cup plain whole-milk yogurt
- 1 teaspoon fresh lemon juice
- 1 small clove garlic, 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 1/2-pound) (1/4-inch-thick) bone-in lamb steak from leg, trimmed of excess fat
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- For Greek salad:
- 1/2 pound 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: Puree 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: Preheat broiler.
- Wrap pitas in foil and put in lower third of oven to warm while broiling lamb.
- 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.
- While lamb is standing, toss together salad ingredients in a bowl and season with salt and pepper.
- Stuff warm pita pockets with salad and lamb, then drizzle filling with tsatsiki sauce.