Turkish-Style Lamb
Enjoy the flavours of Turkey with these easy lamb pittas, perfect for a handheld meal. Lamb leg steaks are seasoned, grilled, and then coated in a herbed yogurt mixture before being finished under the grill. Served in toasted pitta bread with shredded lettuce, sliced red onion, and a fresh mint yogurt sauce, they make a delicious and speedy lunch or supper. A squeeze of lemon adds a final zesty touch. This recipe serves four.
Ingredients
- 4 lamb leg steaks
- 2 tsp seasoning (we used Schwartz Lamb Simply Shake seasoning)
- 1 tsp dried oregano or mixed herbs would do
- small bunch mint leaves only, chopped
- 2 x 150g tubs low-fat plain yogurt
- 4 pitta breads white or wholemeal
- 1/2 iceberg lettuce shredded
- 1 red onion thinly sliced
- 1 lemon cut into wedges for squeezing, optional
Method
- Set your grill to high. Season the lamb steaks and grill them for 2 mins on each side until they have browned but remain very rare. While they cook, combine the seasoning, oregano and half the chopped mint with one tub of yogurt. Cover the lamb with this mixture and place it back under the grill for another 2-3 mins until the yogurt blisters and the meat is cooked as you prefer.
- Allow the meat to rest on a board for a few mins. Meanwhile, toast the pitta breads, shred the lettuce and thinly slice the red onion. Mix the remaining mint into the second tub of yogurt. Slice the lamb thickly and fill the pittas with the meat, salad and minted yogurt. Add a squeeze of lemon juice from the wedges if desired before serving.
Nutrition (per serving)
Calories502 kcal
Fat13 g
Saturates6 g
Carbs51 g
Sugars9 g
Fibre3 g
Protein48 g
Sodium612 mg
Salt1 g
Recipe details
Skill levelEasy
CategoryMain course
Cuisineturkish
