Greek lamb pittas
- Preparation and cooking time
- Total time
- A little effort
- Serves 2
Skip to ingredients
Ingredients
- 2 lamb leg steaks, trimmed of all fat and skin
- oil
- 1 lemon, juiced
- 6 tbsp natural yoghurt
- 1 clove garlic, halved
- 1 tbsp of finely chopped dill
- 100g red cabbage, very finely shredded
- 1 tbsp red wine vinegar
- 12 baby plum tomatoes, halved
- ¼ small red onion, very finely sliced
- 2-4 pittas
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.
