lamb gyro-style
whole foods circular, apr 2010

the lamb:
2	lb	boneless lamb leg	trim and slice thinly
1/8 2 3 1/2	c T clv t -	fresh oregano, divided lemon juice garlic minced black pepper, ground salt, as req	add and mix
	-	olive oil as req
in skillet over high heat, saute the lamb in batches until cooked through and liquid is absorbed, 5-7 min/batch transfer to plate
the sauce:
1 1 1 1/8	c ea T c	non-fat yoghurt cucumber, seeded, grated lemon juice fresh oregano, divided	mix
the peppers:
2	ea	red bell peppers	core, seed and dice
serve lamb over quinoa top with sauce and peppers