Number of servings : 4
Prep time: 10 minutes
Cooking time: 15 minutes
Type of meal : | Main Courses | Main Courses
Special diet :
4 whole-wheat pita breads
2 tablespoons extra virgin olive oil
14 ounces boneless leg of lamb or neck fillet, trimmed of fat and thinly sliced
1 large garlic clove, crushed
1 tablespoon finely chopped fresh gingerroot
2 tablespoons harissa (hot chili sauce)
4 tablespoons roughly chopped fresh mint or cilantro, or to taste
4 tablespoons plain low-fat yogurt
1/2 cup crisp green salad leaves, shredded
1/2 red onion, thinly sliced
1 (3-inch) piece cucumber, diced Juice of 1/2 lemon
Salt and pepper
1. Prepare the salad and pitas: Combine the salad leaves, red onion, and cucumber in a bowl. Sprinkle with lemon juice, season with salt and pepper to taste, and toss together. Using a sharp knife, split the pita breads open down one side to make pouches. Set the salad and pitas aside.
2. Preheat broiler to high. Heat a wok or heavy frying pan until very hot, then add the oil and swirl to coat the wok. Add the lamb, garlic, and ginger, and stir-fry for 4 to 5 minutes or until lightly browned. Add the harissa and stir-fry for another 2 minutes. Reduce heat to very low and keep the lamb warm.
3. Place a pita on the rack of the broiler pan and broil for 1 minute on each side or until warm. Meanwhile, increase the heat under the lamb, add the mint or cilantro and toss together.
4. Divide the lamb and salad among the warmed pitas, top each serving with a tablespoon of yogurt, and serve immediately.