29 April 2010

Recipe: Greek Lamb on a Pita

Greek Lamb on a Pita

Serves 5

340g leg of Certified Natural Lamb, cut into cubes (2cm x 2cm)
30ml Checker Choice olive oil For the sauce
250ml plain Greek yoghurt
5ml ground cumin 10ml ground coriander
Juice of half a lemon
Zest of half a lemon 15ml
Fresh mint
Chopped Cucumber, cut into small cubes (1mmx1mm)
5 pitas
3 roma tomatoes, sliced (2mm thick)
70g salad rocket
90g baby spinach

Fry the lamb in the oil, set aside to cool. Then Whisk together the yoghurt, cumin, coriander, lemon juice, zest, cucumber and mint.Cut the pitas open, toast and spread a little sauce on the inside of each pita.Place the rocket leaves on the bottom half inside the pita, place two slices of tomato on top of the rocket leaves, place the lamb on top of the tomato slices, pour the remaining sauce over the lamb and place the spinach leaves on top of the lamb and sauce. Recommended that you serve immediately.


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