From Cooking Light, January/February 2004. With the yield of 4 servings, the yogurt adds about 132 mg of potassium to each serving. Since the yogurt is in the sauce, use less for the dialysis person. One serving allows for 2/3 cup sauce, which seems like quite a lot.
2 teaspoons olive oil 1 tablespoon chopped fresh rosemary 1 teaspoon bottled minced garlic (or minced fresh) Pinch of kosher salt 1/4 teaspoon black pepper 1 lb. boneless leg of lamb, cut into 3/4-inch cubes 1 1/2 cups finely chopped seeded cucumber 1 tablespoon fresh lemon juice 1/8 teaspoon black pepper 1 6-oz. container plain low-fat yogurt 4 6-inch pitas
1. Heat oil in a large nonstick skillet over medium-high heat. Combine rosemary, garlic, salt, 1/4 teaspoon pepper and lamb, tossing to coat. Add lamb mixture to pan; saute 4 minutes or until done.
2. While lamb cooks, combine pinch of kosher salt, cucumber, lemon juice 1/8 teaspoon pepper and yogurt. Divide lamb mixture evenly among each of 4 pitas, and drizzle with sauce.