Recipe

Greek lamb pitas with minted yoghurt sauce

Lamb is the star of this wonderful wrap

Apr 27, 2014 2:00pm
  • 15 mins preparation
  • 30 mins cooking
  • 1 hr marinating
  • Serves 6
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Ingredients

Lamb
  • 4 1/2 lamb rumps (fat removed)
  • olive oil, to brush and cook lamb
  • fresh oregano
Pickled onion
  • 1 red onion, thinly sliced
  • 1/2 teaspoon salt
  • 1 tablespoon white vinegar
  • 1/2 cup water
Minted yoghurt sauce
  • 3/4 cup thick plain yoghurt
  • 1/4 cup mayonnaise
  • 2 teaspoon lemon juice
  • 1 clove garlic, crushed
  • 1/2 cup mint, finely chopped
  • 2 tablespoon chopped fresh oregano (optional)
Salad
  • 1 packet baby spinach
  • 2 punnet truss or cherry tomatoes, quartered
  • 3/4 cup feta, crumbled
  • 1 cucumber, shaved or sliced
  • 1 avocado, sliced
  • 3/4 cup pistachio nuts
  • 1/2 cup pitted kalamata olives, chopped
  • splash of olive oil
  • splash of lemon juice
  • 6 lebanese pita breads

Method

Greek lamb pitas with minted yoghurt sauce
  • 1
    For the lamb, preheat oven to 220°C (200°C fan-forced). Brush rumps with olive oil and sprinkle with oregano. Leave lamb to marinate in the fridge for an hour.
  • 2
    Heat 1 tablespoon oil in a large frying pan over high heat. Sear rumps, two at a time, for a few minutes until browned top and bottom. Transfer seared lamb to a roasting dish and cook in the oven for 13 minutes. Cover loosely with foil and set aside to rest for 10 minutes before slicing.
  • 3
    For the pickled onion, place red onion in a bowl with salt, vinegar and water, then mix well. Leave for at least 10 minutes, then rinse and drain just before serving.
  • 4
    To make yoghurt sauce, whisk all ingredients together, then season with salt and pepper.
  • 5
    To assemble salad, in a large bowl, gently mix baby spinach, tomatoes, feta, cucumber, avocado, pistachio nuts, olives and pickled onion with a splash of olive oil and lemon juice. Season with salt and pepper.
  • 6
    Wrap pitas in foil and bake in the oven for 10 minutes to warm through.
  • 7
    To serve, fill warmed pitas with salad, thinly sliced lamb and sauce.

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