Garlic-Rosemary Lamb Pita

2 tsp. olive oil
1 tbsp. chopped fresh rosemary
1 tsp. bottled minced garlic
1/2 tsp. salt
1 lb. boneless leg of lamb, cut into cubes
1½ cups finely chopped seeded cucumber
1 tbsp. lemon juice
1 6oz. container plain low-fat yogurt
4 whole wheat pitas

Heat oil in a large nonstick skillet over medium-high heat. Combine rosemary,
garlic, 1/4 tsp. salt, and lamb, tossing to coat. Add lamb mixture to pan;
sauté 4 minutes or until done.

While lamb cooks, combine 1/4 tsp. salt, cucumber, lemon juice, and yogurt.
Divide lamb mixture evenly among each of 4 pitas, and drizzle with sauce.

4 servings