350g Lamb Fillets
4 Pita Bread
1 Tablespoon Sweet Chilli Sauce
2 Tablespoons Fresh Mint (chopped)
1 Lemon (juiced)
1/2 Teaspoon Salt
50g Salad Leaves (rocket is good)
4 Tablespoons Greek Yoghurt (or Mint Sauce)
Equipment
1 Mixing Bowl
1 Juicer
1 Griddle Pan (frying pan will do)
1 SHARP Knife
1 Chopping Board
The Good Bit
- Mix the chilli sauce, lemon juice, salt and mint together, then drop in the fillets, turning over to coat well, leave to marinate for 10 minutes. Griddle (or dry fry, no oil in the frying pan) the fillets over a high heat for 8-12 minutes turning once until they are charred but still a little pink inside, then set aside for 5 minutes.
- Enough time to do the rest! Warm the pita bread in the same pan, then cut open and fill with salad leaves, slice the lamb into strips and place on top then a good spoonful of Greek yoghurt or mint sauce on top of that, you can also give lemon wedges to squeeze over for extra flavour!
