Ingredients
- 700g lamb leg steaks or lamb rump, cut into strips
- 2 tbsp olive oil
- 1 tbsp red wine vinegar
- 2 garlic cloves, crushed
- 1 tsp dried oregano
- 1 tsp smoked paprika
- 1/2 tsp ground cumin
- 1 tsp sea salt
- 1/2 tsp black pepper
- For the Yoghurt Sauce:
- 200g Greek yoghurt
- 1 tbsp lemon juice
- 1 garlic clove, grated
- 1 tbsp chopped mint
- Pinch of salt
- To Serve:
- 4 large flatbreads
- Shredded lettuce
- Tomato
- Red onion
- Cucumber
- Oven chips or fries, optional
- Pickled chillies, optional
Nutrition (per serving)
- Calories: 620
- Protein: 40g
- Fat: 34g
- Carbs: 38g
Method
- Mix the olive oil, vinegar, garlic, oregano, paprika, cumin, salt and pepper.
- Coat the lamb strips in the marinade and chill for 1 hour.
- Mix the yoghurt sauce ingredients and set aside.
- Heat a griddle, BBQ or heavy pan until very hot.
- Cook the lamb quickly for 2 to 3 minutes per side until charred but still juicy.
- Rest the lamb for 5 minutes, then slice if needed.
- Warm the flatbreads.
- Fill with salad, lamb, yoghurt sauce and chips if using.
Notes
This works best with tender lamb cuts because the cooking is fast and hot. Don’t overcrowd the pan or the lamb will steam instead of char.