If you are among the many New Mexicans who serve roasted or grilled lamb for Easter dinner, we have a clever way for you to use those leftovers. If you happen to serve asparagus with your lamb, so much the better — you're halfway to another delicious meal. (If this recipe interests you, you may even want to plan ahead and cook some extra asparagus.) Just be sure to use those leftovers within three days.

Of course, if you've feasted on ham and don't have any leftover lamb or asparagus, this may be just the excuse you need to pop that excess pork into the freezer and try something different. The recipe works just as well with uncooked lamb cubes and asparagus spears.

Couple these Greek-inspired sandwiches with a tomato, cucumber and feta salad tossed with a little olive oil and red wine vinegar and you'll have a satisfying meal in less than half and hour.

LAMB AND ASPARAGUS PITAS WITH TSATSIKI SAUCE
(Fills about 8 pita halves)

For the tsatsiki sauce:
1/2 cucumber, peeled, seeded and chopped
1 cup plain yogurt
1 teaspoon lemon juice
1 small garlic clove, minced
1/4 teaspoon each salt and pepper
1/4 cup chopped fresh mint
For the pitas:
1-1/2 pounds lamb, cut into 2-inch cubes, or about 1 pound leftover lamb, chopped into smallish cubes
2 pounds fresh asparagus, woody ends trimmed, or about 1 pound leftover cooked asparagus
4 pita breads, cut in half
1 teaspoon of olive oil
1/4 teaspoon each salt and pepper
1/4 cup small mint leaves, left whole (or roughly chopped larger leaves)
2 tomatoes, cubed
1/4 cup pitted Kalamata olives

Make the tsatsiki sauce: Purée all ingredients in a blender until almost smooth, about 1 minute. Chill until ready to assemble.

If using uncooked lamb and asparagus, toss lamb cubes and asparagus with olive oil, salt and pepper in a bowl. Grill over a preheated grill until asparagus is tender and lamb cubes are cooked to a medium rare. Cut asparagus into 2-inch pieces. Set aside.

If using leftover lamb and/or asparagus, cut into bite-sized pieces, toss with olive oil, salt and pepper and rewarm in a heavy skillet.

Lightly grill both sides of the pita breads until heated through yet still soft, or toast briefly in a hot skillet on top of the stove. Wrap pitas in foil for a few minutes to steam.

Combine lamb, asparagus, mint, tomatoes and olives in a bowl and toss to mix. Divide ingredients evenly among the 8 warm pita halves.

Drizzle with the tsatiki sauce and serve immediately.