Mediterranean Lamb Sandwich
Elevate your lunch game with this irresistible Mediterranean Lamb Sandwich, a fusion of bold spices, creamy yogurt sauce, and vibrant fresh vegetables. Juicy, marinated lamb, seasoned with cumin, coriander, smoked paprika, and a splash of lemon, is pan-seared to perfection for a tantalizingly savory bite. Layered with a refreshing homemade sauce infused with Greek yogurt, mint, dill, and crunchy cucumber, this sandwich delivers a balanced flavor burst with every bite. Topped with crisp arugula, ripe tomatoes, and zesty red onions, and nestled in crusty rolls or warm pita bread, it’s an easy, 35-minute recipe perfect for a quick yet luxurious lunch or dinner. Perfect for fans of Mediterranean cuisine and those looking to impress with a hearty, delicious handheld meal!
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Recipe Information
Ingredients
- 500 grams lamb loin or shoulder
- 2 tablespoons olive oil
- 2 cloves garlic cloves
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon smoked paprika
- 2 tablespoons fresh lemon juice
- 1 teaspoon salt
- 0.5 teaspoon ground black pepper
- 200 grams plain Greek yogurt
- 10 leaves fresh mint leaves
- 2 tablespoons fresh dill
- 0.5 unit cucumber
- 0.5 unit red onion
- 1 unit tomato
- 4 units crusty sandwich rolls or pita bread
- 1 cup arugula or mixed greens
Instructions
Begin by preparing the lamb. Thinly slice the lamb loin or shoulder and place in a large bowl.
In a small bowl, mix together 2 tablespoons of olive oil, 2 minced garlic cloves, 1 teaspoon each of ground cumin and ground coriander, 1 teaspoon of smoked paprika, 1 teaspoon of salt, 0.5 teaspoon of black pepper, and 2 tablespoons of fresh lemon juice.
Pour the spice mixture over the lamb slices and mix well to coat all pieces evenly. Allow to marinate for at least 10 minutes.
While the lamb is marinating, prepare the yogurt sauce. In a medium bowl, combine 200 grams of plain Greek yogurt, finely chopped fresh mint leaves, and 2 tablespoons of fresh dill.
Finely chop 0.5 cucumber and mix into the yogurt for added crunch and freshness.
Slice the red onion and tomato thinly. Set aside for sandwich assembly.
Heat a non-stick skillet over medium-high heat. Add the marinated lamb slices in batches, cooking each side until browned and cooked through, approximately 3-4 minutes per side. Once cooked, remove from the skillet and let rest.
For sandwich assembly, slice the crusty rolls or warm the pita breads.
Spread a generous amount of the yogurt sauce on the bread.
Place slices of lamb onto the bread followed by red onion slices, tomato slices, and a handful of arugula or mixed greens.
Top the sandwiches with additional sauce if desired and serve immediately.
Nutrition Facts
Calories |
700 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 38.6 g | 50% | |
| Saturated Fat | 14.0 g | 70% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 102 mg | 34% | |
| Sodium | 1000 mg | 43% | |
| Total Carbohydrate | 51.2 g | 19% | |
| Dietary Fiber | 3.6 g | 13% | |
| Total Sugars | 5.7 g | ||
| Protein | 37.6 g | 75% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 136 mg | 10% | |
| Iron | 5.0 mg | 28% | |
| Potassium | 700 mg | 15% | |
*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.
