Ingredients

Ingredients

• 750g thin lean lamb slices (from the leg)

Marinade

• 1 tbsp dried mint or 2 tbsp finely chopped fresh mint
• 2 garlic cloves, finely chopped
• 2 tbsp finely chopped flat leaf parsley
• 1 tbsp finely chopped oregano
• 1 tsp ground cumin
• 1/2 tsp dried chilli flakes
• 1/2 tsp paprika
• 1 tbsp honey
• juice and zest of 1/2 a lemon
• 2 tbsp extra virgin olive oil
• moldan salt and freshly ground black pepper

Hummus

• 400g canned chickpea
• 2 tbsp. of tahini
• Juice of one lemon
• 2 cloves garlic crushed
• 1 tbsp. olive oil
• Salt to taste

Feta Salad

• 250g feta, diced
• 6-8 tomatoes, roughly diced
• 1/2 cucumber or 1 small continental cucumber, halved and finely sliced
• 100g rocket of baby spinach leaves
• 2 tbsp sultanas
• 30 g pine nuts, roasted
• juice of 1/4 lemon
• 1 tbsp extra virgin olive oil

Yoghurt and Mint Dressing

• 200g natural yoghurt
• 2 tbsp shredded mint
• juice of 1/4 lemon
• 1 tsp honey
• pinch paprika

To Serve

• 6 pita bread, warmed briefly in a hot oven

Method

1. Marinade: Mix all the marinade ingredients together in a large bowl. Toss the lamb slices in the marinade so that they are well coated. Leave to marinate in the refrigerator for 30 minutes to 2 hours.
2. Hummus: Place the first 5 ingredients with only a pinch of salt in a food processor or mortar and pestle and blend until you have a thick and smooth mixture. You may need to add a little more lemon juice or water and salt to taste. Serve or place in a sealed container and refrigerate until ready to serve. The dip will last up to 5 days.
3. Yoghurt and Mint Dressing: Mix together all the ingredients so that they are well combined. Store in the refrigerator for up to 2 hours before serving.
4. Feta Salad: Toss all the salad ingredients together so that they are well distributed when ready to cook the lamb.
5. To Cook Lamb: Place the lamb on the centre racks of a hot barbecue and cook for around a minute on each side (dependent on thickness of slices), the meat should well seared and tender not dry, alternatively cook the slices on the stove in a hot grill pan.
6. To Serve: Open the pocket of the warm pita breads and spread the homous generously inside each one. Fill the pockets with a little salad a few slices of lamb, a little extra hummus and a generous drizzle of yoghurt dressing. Serve