As Easter was just a couple of weekends ago 🐣🐤🐰 I thought I’d cook lamb 🐑seeing as there is so much in the supermarkets at the minute.
This is a nice quick recipe that only takes around 20 minutes and is based on one of the recipes from the most recent Waitrose magazine.
Trim the excess fat off 4 lamb steaks 🐏and halve them, and add them to a bowl with a tablespoon of olive oil, a tablespoon of white wine vinegar, a crushed garlic clove and 2 tablespoons of dried oregano. Set to the side to marinade.
In a separate bowl mix a 200g pot of Greek yoghurt🇬🇷, a garlic clove, a tablespoon of white wine vinegar and a handful of chopped dill. You can place that on the table ready to go.
Turn on a griddle pan to high heat and leave to heat up until it’s very hot.
Chop half a cucumber, an onion (slice thinly) and a small packet of cherry tomatoes 🍅🍆and toss into a simple salad.
Return to your griddle, and add the chopped lamb to the heated pan. Cook on 2 minutes each side and then leave in the pan (off the heat) to rest for 5 minutes. While the meat is resting, toast a pitta bread per person.
Serve the toasted pitta, with yoghurt mixture on top, followed by the mixed salad and lamb. Finally add a sprinkling of dill and black pepper to season and you’re ready to go!
Enjoy R xx