Heat a gas grill to medium. In a small bowl, whisk the lemon juice, garlic, allspice, salt, and pepper. Whisking constantly, drizzle in 1/2 cup of the oil. Toss the lamb pieces in a medium bowl with 2 Tbs. of the vinaigrette. Thread the lamb onto three or four metal skewers; sprinkle with salt.
Combine the lettuce, cucumber, tomatoes, and all but about 2 Tbs. of the mint in a large bowl. Using a knife, split the pitas and pull the sides apart. Brush the pita halves with the remaining 2 Tbs. oil. Grill until crisp and charred in places, 30 to 60 seconds per side, and transfer to a plate.
Grill the lamb, turning the skewers every 90 seconds or so, until cooked to medium, 6 to 8 min. Remove from the grill and let the lamb rest for 5 minutes. Meanwhile, rip the pitas into large bite-size pieces, add to the bowl with the vegetables, and toss. Slide the lamb off the skewers and cut each cube in half. In a medium bowl, toss the lamb with 3 Tbs. of the vinaigrette (whisk to recombine first).
Toss the vegetables with the remaining dressing and season to taste with salt and pepper. Portion the vegetables onto four plates. Top the salads with the lamb and sprinkle with the remaining mint. Serve immediately.
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|Serving Size: 1 Serving (325g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 3 (4%)|
|Amt Per Serving||% DV|
|Total Fat 0.4g||0 %|
|Saturated Fat 0.1g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0.1g|
|Cholesterol 0mg||0 %|
|Sodium 339.7mg||12 %|
|Potassium 146.5mg||4 %|
|Total Carbohydrate 15g||4 %|
|Dietary Fiber 1g||4 %|
|Sugars, other 14.1g|
|Protein 2.5g||4 %|
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Calories per serving: 71
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