Lamb pita with avo-herb salad
Who can say no to a pita stuffed with succulent pieces of lamb?
There’s no need for a dancing pole to make a great lamb pita, we simply fry a few lamb chops and cut them into cubes. The rest is up to you, we have combined the lamb with a zingy, lemon flavour salad to lighten up the meat.
lamb leg steaks
2 tablespoons olive oil
125 grams sugar snap peas, trimmed
25 grams baby herbs
1 avocado, peeled, pitted and sliced
¼ cup cream cheese
1 tablespoon lemon zest
2 tablespoons lemon juice
4 pita breads
Prepare all our ingredients.
Heat a griddle pan over high heat. Season lamb chops with salt and pepper. Add a tablespoon olive oil to the pan and grill the chops for 4-5 minutes on each side or until done to your preference. Set aside to rest for 5 minutes and cut into 1cm cubes.
Add the peas, herbs, lemon zest and avocado in a salad bowl. Drizzle with olive oil and lemon juice and season to taste. Toss to combine.
Heat the pita breads in a pan or toaster and spread the inside with the cream cheese. Serve pitas with the lamb and salad.