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Lamb Chop Pitas {with spinach, feta, and yogurt}

You know how there are those dinners you make over and over again and don’t get sick of? These lamb chop pitas with spinach, feta, and yogurt is definitely one of those dinner in my household.
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Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Servings: 2


  • 1/2-3/4 lb lamb chops
  • 1 tablespoon Greek seasoning
  • 1 tablespoon extra virgin olive oil
  • 4 small pitas or 2 large ones
  • 1 cup baby spinach leaves
  • 1/4 cup feta cheese crumbled
  • 1/4 cup plain yogurt
  • additional optional add ons: sliced cucumbers, finely sliced red onions, chopped olives


  • Pat the lamb chops dry with a paper towel, and sprinkle each side of the lamb chops with Greek seasoning, patting it onto the meat with your hands so that it sticks.
  • In a large frying pan over medium-high heat, heat the olive oil for 1 minute, then add in the lamb chops and allow them to cook for 4 minutes, flip, and cook for another 4 minutes. Remove from heat and allow the lamb chops to sit in the pan for 5 minutes to rest (internal temp of the lamb should be 160 degrees for medium, if you like it cooked to well done, let cook for 5 minutes on each side and reach an internal meat temp of 170). After the lamb has rested, slice into thin slices.
  • While the meat is cooking, preheat the oven to 350 and warm the pitas for a few minutes (3 minutes) to get them warm.
  • Set out the remaining ingredients (spinach, feta, yogurt)
  • To assemble lay pita on a plate, top with a spoonful of yogurt, spinach leaves, lamb chop slices, and a pinch or two of feta cheese. Fold up sides to form a pita and enjoy!


Serving: 1g | Calories: 585kcal | Carbohydrates: 19g | Protein: 46g | Fat: 36g | Saturated Fat: 17g | Polyunsaturated Fat: 17g | Trans Fat: 2g | Cholesterol: 138mg | Sodium: 1529mg | Fiber: 2g | Sugar: 2g