Thursday, 2 April 2015

Lamb Pitta

Kebabs, normally the preserve of a drunken late night but why not make it lovely?  Why not make it the best lamb you've had?

Lamb Pitta - Serves 1


1 lamb steak
1 clove garlic
A few sprigs of parsley and thyme
2 tsp Olive oil

To serve
1 pitta
2 tsp hummus
Chilli sauce (optional)


Marinade the lamb in the olive oil, crushed garlic and herbs for an hour or so (or refrigerate if you want to marinade for longer).

Preheat a griddle pan on a high heat until very hot.  Put in the lamb and brown either side.  Reduce the heat and cook until done to your liking.  A quick tip when frying any steaks (lamb or beef), is to press on them to feel when they're done.  To have an idea of what it should feel like, press your thumb to your forefinger, the pad of your thumb feels like rare, if you press your thumb to your middle finger it feels like medium and to your ring finger feels well done.  I like it medium to well done for lamb, just a little bit of pink.

My other tip is to let the meat rest.  When you are nearly ready, heat up a plate in a microwave until warm.  Take out the lamb and put on the plate and cover with an upturned bowl.  Leave to rest for 5-10 minutes.  This will make it massively more tender.

When you're ready to serve, toast the pitta and fill with hummus, salad, sliced lamb, season and dress with chilli sauce if liked.

I've linked this up to recipe of the week.

Link up your recipe of the week

I've linked this up to the cooking with herbs challenge for July.

Cooking with Herbs Lavender and Lovage


  1. Wow, this looks amazing. I may have to go and get some lamb in!

    1. Thank you. It was pretty special. I don't eat a lot of lamb but I might have to start.


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