Greek lamb pittas

Name: Greek lamb pittas
Total time: 25 min
Ingredients: lamb leg steaks 2, trimmed of all fat and skin; oil; lemon 1, juiced; natural yoghurt 6 tbsp; garlic 1 clove, halved; dill 1 tbsp of finely chopped; red cabbage 100g, very finely shredded; red wine vinegar 1 tbsp; baby plum tomatoes 12, halved; red onion ¼ small, very finely sliced; pittas 2-4

25 minutes
serves 2
Easy

If you're looking for a quick, easy, Mediterranean-inspired dinner, these Greek lamb pittas are ideal. Ready in under 30 minutes with a garlic yogurt sauce, they're perfect midweek.

May 27, 2015 at 2:26 pm

Ingredients

lamb leg steaks 2, trimmed of all fat and skin
oil
lemon 1, juiced
natural yoghurt 6 tbsp
garlic 1 clove, halved
dill 1 tbsp of finely chopped
red cabbage 100g, very finely shredded
red wine vinegar 1 tbsp
baby plum tomatoes 12, halved
red onion ¼ small, very finely sliced
pittas 2-4

Method

Step 1

Step 1

Put the lamb in a dish and add a splash of oil, half the lemon juice and lots of seasoning. Mix the yoghurt, garlic and dill and season.
Step 2

Step 2

Toss the cabbage with the red wine vinegar and a pinch of sugar.Toss the tomato and onion with some salt and a little more lemon juice.
Step 3

Step 3

Heat a griddle to very hot. Cook the lamb for 3-4 minutes on each side until you get a really good colour. Rest for 5 minutes. Meanwhile, griddle the pittas on the same griddle, until grill-marked.
Step 4

Step 4

Slice the lamb very thinly. Put a pile of lamb, some pickled cabbage and the tomato and onion salad on plates. Scoop the garlic out of the yoghurt. Add warm pitas and a pot of yogurt sauce to each plate.