While traveling in Beijing this past summer, we happened upon a sandwich very similar to this one.  I have been trying to emulate it since. I will admit this requires a fair amount of preparation, but it is simply delicious.  Save the remaining meat for Lamb Ragout and Polenta which will be posted in a few days.

Ingredients:

Meat

- 3-5 LB lamb roast

- 2 tablespoons olive oil

- 1 tablespoon fresh lemon juice

- 1 teaspoon kosher salt

- ¼ teaspoon ground ginger

- ½ teaspoon paprika

- ¼ teaspoon freshly ground pepper

- 3 cloves minced garlic

- ¼ teaspoon sugar

Yogurt

-  1 cup plain yogurt

- 3/4 cup sour cream

- 2 tablespoons fresh lemon juice

- ½ teaspoon salt

- ¼ teaspoon freshly ground pepper

- 1 tablespoon champagne vinegar

- 1/2 teaspoon sugar

Vegetables

-  4 small bok choy cut into thin slices

- 2 cups chopped cabbage

- 1 teaspoon freshly grated ginger

- 1 teaspoon olive oil

-  2 tablespoons Ponzu Sauce- can be bought t most grocery stores in the Asian food section

- 4 pita’s sliced in half

Instructions:

Start with the meat.  Place the lamb on a large non-stick baking dish.  Mix remaining ingredients in the meat section in a small bowl.  Using clean hands rub the mixture all over the lamb.  Cover the lamb with cellophane and marinate for 1 hour.

Pre-heat oven to 425°.  Cook the lamb for 15 minutes at this temperature and then decrease to 375°.  Cook at 375° for 20 minutes per pound or until a meat thermometer registers 155° in the thickest part of the roast. Allow the lamb to sit at room temperature for 10 minutes before slicing it into ¼ inch thick slices.

While the meat is cooking prepare the yogurt and vegetables.  Start with the yogurt by mixing together ingredients in a small bowl and refrigerating for ½ hour.

For the vegetables, heat olive oil in not stick sauté pan over medium-high heat.  Add bok choy and cabbage and cook for 15 minutes.  Add salt, ginger and Ponzu sauce and continue to cook for 10 minutes.

Now heat the pita’s in the oven or in the microwave until they are warm to the touch. Fill each pita half first with a few slices of meat, followed by a generous helping of vegetables and top with the yogurt.