Chef Cat’s Lamb and Spinach Pita’s

Description
I had some leftover lamb and spinach left over after a big catering affair and concocted this recipe. I love it and serve it at brunches, bridal showers and it will be published in my next cookbook. I wrote this in 1994.

Ingredients

 * 1-1/4 pounds very lean ground lamb
 * ½ cup finely chopped red onion
 * ½ cup blanched fresh spinach
 * 2 tablespoons soy sauce with 1 teaspoon cayenne pepper stirred in
 * 2 tablespoons Dijon mustard
 * 1/2 teaspoon celery seed
 * 1/2 teaspoon dill seed
 * 2 tablespoons minced parsley
 * 4 tablespoons jalapeno stuffed green olives, chopped
 * 4 pita pockets
 * 1 cup unflavored nonfat yogurt
 * 1 tablespoon fresh crumbled blue cheese
 * 1 tablespoon fresh black pepper
 * 1/4 cup cooked, crumbled bacon

Directions

 * 1) Mix lamb, onion, spinach, soy sauce, mustard, celery seed, dill seed, parsley and olives in a large bowl.
 * 2) Let sit for about 15 minutes to allow flavors to combine.
 * 3) Shape into 8 patties.
 * 4) Grill over medium heat about 5 minutes on each side.
 * 5) Mix together, yogurt, blue cheese, pepper and bacon.
 * 6) Mix well.
 * 7) When lamb is cooked, place in pita pockets and spoon tablespoon of yogurt sauce over each.
 * 8) Top with favorite condiments and serve.

Contributed by
Cat's Recipes Y-Group