lumene
I made it for lunch and I was positively surprised. It's quick to make and thanks to the salad and the yogurt sauce it's reasonably light as well. The only disadvantage is that it gets cold fast.
Turkish-style lamb
- Preparation and cooking time
- Prep:
- Easy
- Serves 4
Skip to ingredients
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- 4 lambleg steaks
- 2 tsp seasoning(we used Schwartz Lamb Simply Shake seasoning)
- 1 tsp dried oreganoor mixed herbs would do
- small bunch mintleaves only, chopped
- 2 x 150g tubs low-fat plain yogurt
- 4 pitta breadswhite or wholemeal
- ½ iceberg lettuceshredded
- 1 red onionthinly sliced
- 1 lemoncut into wedges for squeezing, optional
Nutrition: per serving
- kcal502
- fat13g
- saturates6g
- carbs51g
- sugars9g
- fibre3g
- protein48g
- salt1.53g
Method
step 1
Heat grill to high. Season the lamb, then grill for 2 mins on each side until browned, but still very rare. Meanwhile, mix the seasoning, oregano and half of the mint into one of the tubs of yogurt, smother this over the lamb, then return to the grill for another 2-3 mins or until the yogurt is blistered and the meat is cooked to your liking.
step 2
Leave the meat to rest on a board for a few mins while you toast the pittas, shred the lettuce and thinly slice the red onion. Stir the rest of the mint into the second tub of yogurt. Thickly slice the meat and stuff into the pitta bread with the salad and minted yogurt. Squeeze over lemon juice before tucking in, if you like.
