Name: Greek lamb pitas with minted yoghurt sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 6
Ingredients: Lamb; 4 1/2 lamb rumps (fat removed); olive oil, to brush and cook lamb; fresh oregano; Pickled onion; 1 red onion, thinly sliced; 1/2 teaspoon salt; 1 tablespoon white vinegar; 1/2 cup water; Minted yoghurt sauce; 3/4 cup thick plain yoghurt; 1/4 cup mayonnaise; 2 teaspoon lemon juice; 1 clove garlic, crushed; 1/2 cup mint, finely chopped; 2 tablespoon chopped fresh oregano (optional); Salad; 1 packet baby spinach; 2 punnet truss or cherry tomatoes, quartered; 3/4 cup feta, crumbled; 1 cucumber, shaved or sliced; 1 avocado, sliced; 3/4 cup pistachio nuts; 1/2 cup pitted kalamata olives, chopped; splash of olive oil; splash of lemon juice; 6 lebanese pita breads

Ingredients

Lamb

4 1/2 lamb rumps (fat removed)

olive oil, to brush and cook lamb

fresh oregano

Pickled onion

1 red onion, thinly sliced

1/2 teaspoon salt

1 tablespoon white vinegar

1/2 cup water

Minted yoghurt sauce

3/4 cup thick plain yoghurt

1/4 cup mayonnaise

2 teaspoon lemon juice

1 clove garlic, crushed

1/2 cup mint, finely chopped

2 tablespoon chopped fresh oregano (optional)

Salad

1 packet baby spinach

2 punnet truss or cherry tomatoes, quartered

3/4 cup feta, crumbled

1 cucumber, shaved or sliced

1 avocado, sliced

3/4 cup pistachio nuts

1/2 cup pitted kalamata olives, chopped

splash of olive oil

splash of lemon juice

6 lebanese pita breads

Method

1.For the lamb, preheat oven to 220°C (200°C fan-forced). Brush rumps with olive oil and sprinkle with oregano. Leave lamb to marinate in the fridge for an hour.

2.Heat 1 tablespoon oil in a large frying pan over high heat. Sear rumps, two at a time, for a few minutes until browned top and bottom. Transfer seared lamb to a roasting dish and cook in the oven for 13 minutes. Cover loosely with foil and set aside to rest for 10 minutes before slicing.

3.For the pickled onion, place red onion in a bowl with salt, vinegar and water, then mix well. Leave for at least 10 minutes, then rinse and drain just before serving.

4.To make yoghurt sauce, whisk all ingredients together, then season with salt and pepper.

5.To assemble salad, in a large bowl, gently mix baby spinach, tomatoes, feta, cucumber, avocado, pistachio nuts, olives and pickled onion with a splash of olive oil and lemon juice. Season with salt and pepper.

6.Wrap pitas in foil and bake in the oven for 10 minutes to warm through.

7.To serve, fill warmed pitas with salad, thinly sliced lamb and sauce.

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Ingredients

Method

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