Instructions: To make the Dressing: In a medium bowl whisk together the dressing ingredients along with 1/4 cup of water to make a smooth dressing.

In a large bowl, mix together the cabbage and carrots, and pour the dressing over the top. Mix well. Set aside for 20 to 30 minutes.

Lightly brush or spray both sides of the lamb chops with olive oil, and season with salt and pepper to taste. Grill the lamb chops over Direct Medium heat until medium-rare, 10 to 12 minutes, turning once halfway through grilling time.

Transfer the lamb chops to a cutting board. Cut the meat off the bones, and chop or shred it into small pieces. Add the lamb to the slaw.

Open the pita pockets and fill them with the lamb mixture. Serve immediately.

This recipe yields 4 servings.

Wine Recommendation: A spicy American Zinfandel stands up well to this casual meal.

Beer Recommendation: Sip on a cold pale ale for good refreshment.

Comments: The idea here is to chop or shred the grilled lamb into pieces small enough that they blend into the cabbage-and-carrot slaw. Then flavor the slaw with a luscious tahini dressing made with lemon juice, garlic, and exotic seasonings before piling it into pita pockets.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.