Name: Turkish-style lamb
Total time: 20 min
Yield: 4
Cuisine: Turkish
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; ½ iceberg lettuce shredded; 1 red onion thinly sliced; 1 lemon cut into wedges for squeezing, optional

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Turkish-style lamb

Turkish-style lamb

Good Food team

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Serves 4

Easy

Prep: 15 mins

A star rating of 4.3 out of 5.7 ratingsRate

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Bring the taste of Turkey to your kitchen with these fun lamb pittas, great hand held food

Easily halved

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Ingredients

Nutrition

Units:

MetricUS

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
½ iceberg lettuce

shredded
1 red onion

thinly sliced
1 lemon

cut into wedges for squeezing, optional

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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.

RECIPE TIPS

TURKISH-STYLE LAMB

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.

Recipe from Good Food magazine, June 2007

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A star rating of 4.3 out of 5.7 ratings

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