Lamb pita

Recipe from: 9 September 2015
recipe, braai, lamb

Ingredients 17
Servings 12
Time 15 min + Standing time

Ingredients

  • 1.2
    kg
    leg of lamb (butterflied)
  • MARINADE:
  • juice of 1 lemon
  • 10
    ml
    crushed garlic
  • 15
    ml
    chopped thyme
  • 10
    ml
    paprika
  • 75
    ml
    olive oil
  • 10
    ml
    Dijon mustard
  • TO SERVE:
  • 8-12
    pita breads
  • 1
    cucumber
  • 125
    ml
    Greek yoghurt
  • 15
    ml
    chopped mint
  • 5
    ml
    crushed garlic
  • 100
    g
    rocket
  • 200
    ml
    hummus
  • 150
    g
    sundried tomatoes in olive oil
 

Method

00:45
 
Place the lamb in a shallow bowl. Mix all the marinade ingredients together and pour over the lamb, making sure it is well coated. Marinate overnight, or for at least 3 hours.

Cook on a constant, medium indirect fire for 45 minutes for medium rare. You want to go to an hour for well done, but it will tend to be dry. Allow to rest before slicing.

Make the tzatziki by grating the cucumber and mixing it with the yoghurt, mint and garlic.

Slice the whole lamb and place it on a board with the tzatziki, rocket, hummus and roughly chopped sundried tomatoes so everyone can make their own lamb pitas. It’s a nice communal thing to do.

Recipe reprinted with permission of Go! Magazine
Text and image:
Camilla Comins from the book Girls on Fire

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Read more on: braai  |  recipe  |  lamb
 

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