- 4 lamb leg steaks
A lamb is a sheep that is under one year old, and is known for its delicate flavour and tender…
- 2 tsp seasoning (we used Schwartz Lamb Simply Shake seasoning)
- 1 tsp dried oregano, or mixed herbs would do
Closely related to marjoram, of which it is the wild equivalent, oregano has a coarser, more…
- small bunch mint, leaves only, chopped
There are several types of mint, each with its own subtle difference in flavour and appearance.…
- 2 x 150g tubs low-fat plain yogurt
Yogurt is made by adding a number of types of harmless bacteria to milk, causing it to ferment.…
- 4 pitta bread, white or wholemeal
- ½ iceberg lettuce, shredded
- 1 red onion, thinly sliced
- 1 lemon, cut into wedges for squeezing, optional
Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…
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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.
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.
If you can’t find lamb seasoning in the shops, add your own flavours by mixing 1 tsp each of ground cumin and coriander and 1 crushed garlic clove into the yogurt, mint and oregano mix.