Lamb Sausage Sandwich With Cumin Mint Yogurt Sauce Recipes

LAMB SAUSAGE WITH RED PEPPERS AND YOGURT

Lamb Sausage with Red Peppers and Yogurt image

This wrap sandwich features all the flavors of traditional Greek food.

Provided by Martha Stewart

Yield Makes 4 sandwiches

Number Of Ingredients 13

Ingredients

1 tablespoon unsalted butter
7 tablespoons olive oil
1 onion, thinly sliced
2 red peppers, cored, seeded, and sliced into 1-inch-thick spears
1 cup each loosely packed parsley and mint leaves, both chopped coarse
3 tablespoons fresh lemon juice
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/2 teaspoon ground cumin
3/4 pound fresh lamb sausage, removed from casing
1 package lavash bread or 4 pita bread
1/2 cup Greek-style yogurt
1 head romaine lettuce, outer leaves discarded

Steps:

Heat oven to 350 degrees. Melt butter and 1 tablespoon oil in skillet over medium-high heat. Add onions; saute until translucent, 3 to 5 minutes. Add red peppers, cover; reduce heat to medium; cook until soft, about 20 minutes.
Combine parsley and mint in small bowl. Stir in lemon juice and 6 tablespoons oil; season with salt, pepper, and cumin. Set aside.
Transfer peppers to a bowl. Cover with foil to keep warm. Return skillet to heat; add sausage. Cook, breaking up meat until fat is rendered and meat is cooked through, 8 to 10 minutes. Drain on paper towels; set aside.
Cut lavash into four 10-inch triangles; warm in oven, about 2 minutes. Place lavash, point side down, on a work surface. Generously dot bread with yogurt from point up to top center of triangle. Spoon peppers and sausage over yogurt, and place romaine leaves over sausage; roll up lavash, creating a cone-shaped sandwich. Drizzle with parsley-mint mixture. If using pita, split open; fill with yogurt, peppers, sausage, and romaine.

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