Lamb Sausage with Red Peppers and Yogurt
This wrap sandwich features all the flavors of traditional Greek food.
- Yield: Makes 4 sandwiches
Source: Martha Stewart Living, February 1997
- 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
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.