Lamb and Roast Veg Pitas – Phase 1
Okay – I haven’t officially developed the recipe yet – I still need to take out the measuring spoons and scale… aaargh! But it has been cooked, photographed and grovelled over already. I just couldn’t wait to share it with you!
The basis is your favourite pita breads toasted till they puff nicely in the oven, roast veggies (they need to be chopped smallish so they can fit into the pita’s easily), tossed in oil, garlic, salt and some rosemary. The sauce is plain yoghurt with chopped mint, a pinch of salt and pinch of cumin. But the lamb… an ode to the lamb…
Get a nice piece of deboned leg or lamb loin. You can use the rest for a roast or on the braai, but save a nice juicy fat piece for this. Marinade it in lemon zest and juice, oil, garlic and rosemary. I left it for 2 hours. Get all the other ingredients ready and your guests too.
Get your oven on grill and wait for it to get scorching hot. Place your oven rack as close to the element as possible. Put the lamb in the oven and grill it for a 7 – 8 mins per side. It’s best served rare but judge it by the side of the piece of meat you are using.
Once out of the oven, let it rest for 5 minutes – then slice it thinly, salt it and fill your pita’s, dolloping sauce inside and onto top. Garnish with chopped mint and grovel it the goodness!