Lamb Loin Mini-Steak and Chopped Salad in Pitta

by Stefan Kolsch

SERVINGS    
 
4-8
PREPARATION TIME
1 HOUR
COOKING TIME
3 MINS

Ingredients

8 Lamb Loin Mini-Steaks
1 Red Pepper (very finely chopped)
1 Green Pepper (very finely chopped)
½ Cucumber (deseeded and very finely chopped))
1 Cos Lettuce (remove outer leaves and shred)
1 Clove of Garlic (finely chopped)
1 Handful fresh Dill (coarsely chopped)
1 Handful fresh Mint (coarsely chopped)
1 Lemon (juiced)
4 tbsp Olive Oil
2 tbsp Tahini Paste
4 tsp
Salt
4 Pitta Breads (fresh or toast briefly before splitting)

Lamb Loin Mini-Steak and Chopped Salad in Pitta

Instructions

Make the salad by combining the peppers, cucumber, garlic, herbs, half the lemon juice and half the olive oil. Do this an hour or so in advance in order for the flavours to come together.

Make the dressing by combining the tahini paste, remaining lemon juice and olive oil and salt. Loosen it to the desired consistency with water and check the seasoning, it should be possible to drizzle the dressing over the salad

Barbecue or shallow fry the Lamb Mini-Steaks, they should take no longer than 3 minutes in total. Halve the pittas and insert the steaks, either whole or sliced, with the salad, shredded lettuce and a drizzle of the tahini dressing.

Serve with guacamole, hummus dips and tortilla chips

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