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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
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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.
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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.
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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.
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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.
Nutritional Information
- Kcals 558
- Carbs 56.8g
- Protein 46.8g
- Fat 14.6g
- Salt 1.3g
- Saturates 6.3g
- Fibre 5.8g
