Monday Lunch-Lamb in Pita with Jicama fries

Okay really quickly, I have made Gyros before, but I wanted to do something different yesterday. So I had some thinly sliced lamb that I got from my Speciality Asian Grocer, I sliced 1 small onion, 2 cloves of garlic finely chopped, half a tablespoon of rosemary roughly chopped. Sauté together in olive oil with a seasoning of salt and pepper.Even though the lamb is thinly sliced it can still come out tough when cooked quickly, so I deglazed my pan with 1/4 cup Hogue Late Harvest Riesling, so that the lamb steams just a bit to make it tender and to give the lamb a hint of green apple sweetness from the wine.

Let the wine cook off and then add in 3 to 4 tablespoons of no salt added plain can tomato sauce. Let cook for 3 minutes, then add another 3 tablespoons of wine, and let cook, season with salt to taste.As for the jicama, which is my second time trying to cook with it, each time not getting what I expected. Peel and slice into fries a half of Jicama. Toss with olive oil and fresh garlic and salt, bake in oven. Here lies the problem with jicama, I can not get them soft in the inside, they have a bite to them, not bad, but not appealing when trying to make fries. Any suggestion on making tender Jicama fries????Anyway, I fill half a pita with my lamb which is so tender and has a nice flavor from the wine and tomato sauce combo, enjoy, I did.