Lamb pitta breads recipe

  • Serves 4
  • 20 mins to prepare and 1 hr 10 mins to cook
  • 960 calories / serving
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025677 lamb pitta breads HERO

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.

Arrange the yogurt mixture, onion and celery in the pittas. Top with the hot lamb and sliced mint. Arrange in a presentation basket lined with celery leaves, sprigs of mint and sprigs of mint as a garnish. Serve immediately.

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  • 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
  • Energy 3995kj 960kcal 48%
  • Fat 61g 87%
  • Saturates 27g 135%
  • Sugars 8g 9%
  • Salt 1.5g 25%

of the reference intake
Carbohydrate 57.6g Protein 49.2g Fibre 2.7g


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