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Photo of Herbed lamb pitas by WW

Herbed lamb pitas

12
Points®
Total Time
25 min
Prep
20 min
Cook
5 min
Serves
4
Difficulty
Moderate
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.

Notes

To warm pita breads, preheat oven to 180°C or 160°C fan-forced. Wrap pitas in foil and heat for 10 minutes. Alternatively, microwave on High (100%) for 20 seconds.

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