Turkish-style lamb — grilled lamb smothered in spiced oregano yogurt until blistered, then stuffed into pittas with crisp salad and minted yogurt. Quick, juicy and full of flavour.
- 4 Lamb Leg
- 2 tsp Seasoning
- 1 tsp Dried Oregano
- Bunch Mint
- 300g Yogurt
- 4 Pita Bread
- 1/2 Iceberg Lettuce
- 1 sliced Red Onions
- 1 Lemon
Video
Preparation
- Heat the grill to high. Season the lamb, then grill for 2 minutes 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 minutes, 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 minutes 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.
