Name: Lamb pita
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 12 servings
Cuisine: Braai
Ingredients: 1.2 kg lamb leg, butterflied; lemon juice only; 10 ml garlic cloves, crushed; 15 ml fresh thyme chopped; 10 ml paprika; 75 ml fresh chillies 573; 10 ml Dijon mustard; 8-12 pita breads; 1 cucumber; 125 ml yoghurt Greek; 15 ml fresh mint chopped; 5 ml garlic cloves, crushed; 100 g rocket; 200 ml hummus; 150 g sun-dried tomatoes in olive oil

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Ingredients (15)

1.2 kg

lamb — leg, butterflied

MARINADE:

	lemon — juice only
10 ml	garlic — cloves, crushed
15 ml	fresh thyme — chopped
10 ml	paprika
75 ml	fresh chillies — 573
10 ml	Dijon mustard

TO SERVE:

8-12	pita breads
1	cucumber
125 ml	yoghurt — Greek
15 ml	fresh mint — chopped
5 ml	garlic — cloves, crushed
100 g	rocket
200 ml	hummus
150 g	sun-dried tomatoes — in olive oil

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Method:

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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