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Preparation Time : 2
Cook Time : 10
Total Time : 12
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
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.
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.
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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