Scrumptious ... however, one word of caution: a full Tbsp of salt seemed excessive & I scaled it back to 2 tsp. Next time I'll drop it to 1-1/2 tsp. I'm infamous for a heavy touch with salt and 2 tsp was on the borderline even for me. I took another poster's suggestion of doubling the amount of marinade and was glad I did. Also, the lamb contracted into a thicker form as it cooked (similar to hamburger patties), so I sliced it again after cooking. Next time I will also make as a wrap or bake my own pita bread; store bought pita is too flimsy for this purpose. Definitely a keeper. Thanks for sharing, jwagner!
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Scrumptious ... however, one word of caution: a full Tbsp of salt seemed excessive & I scaled...