Herbed lamb pitas
2 tbs, finely chopped
1 tsp, freshly ground
Lean lamb leg steak
99% fat-free plain Greek yoghurt
2 individual, thinly sliced
1 medium, cut into 2cm pieces
1 tbs, red wine
4 individual, warmed
- 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.
- 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.
- 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.