Herbed lamb pitas
8
Points®
Total time: 25 min • Prep: 20 min • Cook: 5 min • Serves: 4 • Difficulty: Easy
Dried oregano has a more intense flavour and gives this lamb an authentic Greek flavour.
Ingredients
Olive oil
1 tbs
Fresh rosemary
2 tbs, finely chopped
Dried oregano
1 tsp
Pepper
1 tsp, freshly ground
Lamb leg steak, raw
400 g
99% fat-free, plain Greek yoghurt, unsweetened
200 g
Tahini
1 tbs
Celery
2 stick(s), thinly sliced
Cherry tomatoes
125 g
Lebanese cucumber
1 medium, cut into 2cm pieces
Black olives, drained
12 individual
Vinegar
1 tbs, red wine
Pita bread
4 individual, warmed
Rocket
120 g
Instructions
1
Place 2 teaspoons oil, rosemary, oregano and pepper in a large bowl. Add lamb and toss to coat. Lightly spray a large non-stick frying pan with oil and heat over high heat. Add lamb and cook, turning, for 5 minutes or until browned and cooked to your liking.
2
Meanwhile, combine yogurt and tahini in a small bowl. Combine celery, tomatoes, cucumber, onion and olives in a large bowl. Drizzle with vinegar and remaining oil and toss to combine.
3
Place warm pitas on plates and top with rocket, lamb and tahini dressing. Squeeze a lemon wedge over the top and season with freshly ground black pepper. Serve lamb pitas with salad.
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