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Lamb & Garlic Yoghurt Pita

Lamb & Garlic Yoghurt Pita
  • blend
  • cook
  • mix
  • eat
  • PREP
    20 minutes
  • SERVES
    2

Ingredients

Lamb
  • Juice of 1 lemon
  • 1 tbsp salt
  • 2 tbsp olive oil
  • 2 tsp dried oregano
  • 2 tsp fresh thyme
  • 1 garlic clove
  • 400g boned lamb leg
Pita & Toppings
  • 4 pita bread
  • 1 red onion, sliced
  • 1 punnet cherry tomatoes, sliced
Garlic Yoghurt
  • 1 cup Rokeby Farms Natural Probiotic Milk
  • 1tbsp crushed garlic
  • 1 tsp fresh mint, finely chopped
  • Salt and pepper, to taste

Method

  1. Whisk together the lemon juice, salt, olive oil, oregano, thyme and garlic in a bowl. Place the lamb in a large bowl and pour over the marinade to coat the lamb. Cover bowl and place in a fridge for at least 2 hours or overnight.
  2. Preheat oven to 180°C and grill lamb for 40 minutes. Once cooked, remove lamb from oven and set aside to rest for 10 minutes.
  3. To make the Garlic Yoghurt, whisk the crushed garlic, probiotic milk and fresh mint in a small bowl. Season with salt and pepper.
  4. Slice the red onion and tomatoes, and set aside. Carve the lamb into thin slices, and set aside.
  5. To assemble your wraps, lay out one or two pita wraps and top with lamb slices, red onion and tomatoes, and drizzle over with garlic yoghurt dressing. Enjoy!
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