This is a sandwich to keep in mind when dinner is time-delayed.
The meat can stay warm in loaf form, wrapped in foil; cut it to order just before serving.
Serve with crisp strips of fresh red, orange and yellow peppers.
3 or 4 servings
Adapted from “Cooking Light: Lighten Up, America!” by Allison Fishman Task.
¼ cup pine nuts
3 cloves garlic
1 teaspoon onion powder
1 teaspoon plus ⅛ teaspoon granulated garlic or garlic powder
1 teaspoon dried oregano
½ teaspoon plus ⅛ teaspoon kosher salt
6 ounces ground lamb
6 ounces lean ground beef (85-15)
Sweet or spicy paprika
3 or 4 whole-wheat pitas or whole-wheat naan
½ seedless (English) cucumber
½ small red onion
3 stems mint
1 cup plain nonfat yogurt, preferably Greek-style
⅛ teaspoon freshly ground black pepper
Position an oven rack 4 to 6 inches from the broiler element; preheat the broiler. Line a rimmed baking sheet with aluminum foil, then spray the center with cooking spray.
Toast pine nuts in a small, dry skillet over medium-low for 2 or 3 minutes, until fragrant and golden. Shake the pan to avoid scorching. Cool pine nuts, then coarsely chop.
Mince the garlic; add to mixing bowl. Halve lemon; squeeze 2 teaspoons of juice into the bowl. Add onion powder, the teaspoon of granulated garlic or garlic powder, the oregano and ½ teaspoon of the salt; stir.
Add the pine nuts and the ground lamb and beef; blend the mixture by hand, then divide and shape it into two 6-inch-by-3-inch loaves. Place on the oiled baking sheet. Broil for 12 to 14 minutes, turning them halfway through. Transfer to a cutting board. Sprinkle the tops lightly with paprika.
Stack the pitas or naan and wrap them in foil. Once the oven is turned off, place them inside to warm.
Line a medium bowl with a few layers of paper towels. Cut the ½ cucumber in half lengthwise. Use the large holes of a box grater to shred the cucumber flesh into the paper towels. Discard the peel.
Cut the onion into very thin half-moons and add to the cucumber; reserve a small portion of the onion for garnish, if desired. Cover with another layer of paper towels and press. Drain for 5 minutes. Chop the mint.
Discard the paper towels; add the yogurt, mint, the remaining 1/8 teaspoon salt, the remaining 1/8 teaspoon granulated garlic or garlic powder and the pepper. Squeeze another ½ to 1 teaspoon of juice from the remaining lemon half. Stir.
To serve, cut each meatloaf into very thin slices. Place a pita or naan on each plate, then top with equal portions of the meat and sauce. Garnish with reserved onion, if using. Serve immediately.
Per serving: 460 calories, 30 g protein, 35 g carbohydrates, 24 g fat, 7 g saturated fat, 60 mg cholesterol, 610 mg sodium, 5 g dietary fiber, 6 g sugar