Low Sodium Mediterranean Lamb Sandwich
Savor the rich, bold flavors of the Mediterranean with this **Low Sodium Mediterranean Lamb Sandwich**—a healthier twist on a classic favorite. Juicy, marinated lamb loin chops are grilled to perfection with zesty notes of lemon, cumin, and oregano, then layered onto soft, warm whole grain flatbreads. Fresh, vibrant veggies like cucumber, tomato, and red onion add a refreshing crunch, while a creamy homemade yogurt tahini sauce ties everything together with its tangy, nutty goodness. Finished with aromatic parsley and mint, this wholesome, sodium-conscious sandwich is perfect for lunch or dinner and comes together in just 35 minutes. Packed with protein and Mediterranean flair, it’s a guilt-free indulgence that doesn’t compromise on flavor!
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Recipe Information
Ingredients
- 2 pieces Lamb loin chops
- 2 tablespoons Olive oil
- 2 cloves Garlic cloves, minced
- 2 tablespoons Fresh lemon juice
- 1 teaspoon Ground cumin
- 1 teaspoon Dried oregano
- 0.5 teaspoon Black pepper
- 0.5 cup Greek yogurt
- 2 tablespoons Tahini
- 2 pieces Whole grain flatbreads
- 0.5 cup Cucumber, sliced
- 1 medium Tomato, sliced
- 0.25 cup Red onion, thinly sliced
- 2 tablespoons Fresh parsley, chopped
- 2 tablespoons Fresh mint leaves, chopped
Instructions
In a small bowl, mix the olive oil, minced garlic, lemon juice, ground cumin, dried oregano, and black pepper to form a marinade.
Place the lamb loin chops in a shallow dish and pour the marinade over them, ensuring they are fully coated. Allow them to marinate for at least 20 minutes at room temperature.
Meanwhile, prepare the yogurt tahini sauce by combining Greek yogurt, tahini, and a tablespoon of lemon juice in a small bowl. Mix until smooth and set aside.
Preheat a grill pan over medium-high heat. Once hot, cook the lamb for about 5-7 minutes on each side, or until desired doneness is reached. Remove from heat and let them rest for 5 minutes.
Warm the whole grain flatbreads on a dry skillet or in the oven until soft.
Slice the rested lamb thinly.
To assemble the sandwiches, spread a generous amount of yogurt tahini sauce on each flatbread.
Layer with sliced cucumber, tomato, and red onion.
Add the sliced lamb on top of the vegetables.
Sprinkle freshly chopped parsley and mint leaves over the lamb.
Fold the flatbread over the filling and serve immediately.
Nutrition Facts
Calories |
1438 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 98.0 g | 126% | |
| Saturated Fat | 28.3 g | 142% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 198 mg | 66% | |
| Sodium | 638 mg | 28% | |
| Total Carbohydrate | 75.1 g | 27% | |
| Dietary Fiber | 14.0 g | 50% | |
| Total Sugars | 13.7 g | ||
| Protein | 64.4 g | 129% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 2604 mg | 200% | |
| Iron | 10724.6 mg | 59581% | |
| Potassium | 1650 mg | 35% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
