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8 entrée servings or 64 appetizer servings
Preparation time: 15 minutes
Cook time: 15 minutes
1
|
cup chopped bell pepper |
| 1 |
cup chopped onion |
| 1 |
pound ground American Lamb |
| 4 |
teaspoons garlic salt |
| 2 |
cups bottled barbecue sauce, divided |
| 1/2 |
teaspoon cayenne pepper |
| 8 |
pita breads (5 to 7-inch) |
| 8 |
canned pineapple slices, cut in half |
| 1 |
cup shredded provolone cheese |
Spray a medium skillet with nonstick cooking spray. Add bell pepper and onion, cook over medium-high heat for 2 minutes. Add lamb, garlic salt and cook until brown, stirring to crumble. Drain well.
In bowl, mix together barbecue sauce and cayenne pepper. Add 1 cup barbecue sauce mixture to cooked lamb. Spread 2 tablespoons remaining barbecue sauce on each pita bread. Top each pita bread with 4 pieces pineapple and 1/2 cup lamb mixture. Sprinkle each pita with 2 tablespoons cheese.
Bake in 400°F oven until topping is hot and cheese is melted. Cut each pizza into 4 or 8 wedges.
Nutrition per serving: 399 calories, 18 g protein, 49 g carbohydrate, 14 g total fat (32% calories from fat), 47 mg cholesterol, 4 g fiber, 1405 mg sodium, 5 mg niacin, 0.25 mg vitamin B6, 1 mcg vitamin B12, 3 mg iron, 2 mg zinc.
Recipe and image provided by the American Lamb Board
Legs | Racks
| Loins |
Roasts | Variety
| Marinades |
