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Rosemary lamb pita breads

Rosemary lamb pita breads

Cooking Time

Preparation Time : 2

Cook Time : 10

Total Time : 12

Ingredients

Serves

  • 750g lamb rump steak, trimmed, cut into 2.5cm cubes

  • 1 tablespoon chopped fresh rosemary

  • 1 small onion, finely chopped

  • 2 garlic cloves, chopped

  • 1/2 cup (125ml) red wine

  • 2 1/2 tablespoons olive oil

  • 1 lemon, juiced

  • Sea salt & freshly ground pepper

  • Pita bread, mixed salad leaves, sliced tomato and Greek-style yoghurt, to serve

Directions

  • 01

    Place the lamb in a glass or ceramic dish. Add the rosemary, onion, garlic, red wine, oil and lemon juice. Season with salt and pepper. Toss well, cover and refrigerate for 2 hours to marinate.

  • 02

    Heat a chargrill or frying pan over a medium-high heat. Drain the lamb of the marinade and cook, tossing, until cooked through. Set aside for 5 minutes to rest.

  • 03

    Toast the pita breads and serve filled with the salad leaves, tomato, lamb and drizzle with a little yoghurt. Serve immediately.

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