Lamb pitta breads recipe
Ingredients
4 large white pitta breads, halved to create pockets
2tbsp mint, finely sliced
2 sticks celery, peeled and finely sliced
150ml yogurt
150ml crème fraiche
celery leaves, to garnish
sprigs of mint, to garnish
sprigs of parsley, to garnish
1 small onion, chopped
1tsp chilli flakes
salt
pepper
50ml olive oil
4 lamb steaks, trimmed of excess fat
Pre-heat the oven to 180°C. In a small mixing bowl, combine the yogurt and crème fraîche until smooth. Cover and chill until needed. Marinade the lamb breasts in the olive oil, red pepper flakes and seasoning for 15 minutes. Heat a large ovenproof frying pan over a medium-high heat for 2 minutes. Add the lamb breasts and sear for 5 minutes, turning occasionally. Transfer to the oven and roast for an hour until tender. Remove and thinly slice the lamb breasts.
