This website uses cookies and similar technology to collect and analyse information about the users of this website. Learn more about cookies.

Lamb and Hummus Pittas Lamb and Hummus Pittas

Lamb and Hummus Pittas

Recommend this recipe

Share this recipe:

Preparation: 15 mins  (plus 0 mins marination)
Cooking: 10 mins
  • 4 boneless lamb leg steaks, thinly sliced
  • Salt and freshly milled black pepper
  • For the marinade
  • 2 teaspoons olive oil
  • 2 garlic clove, crushed or finely chopped
  • 1 tablespoon honey
  • 1 teaspoon white wine vinegar
  • Pinch of chilli flakes
  • A handful of freshly chopped mint
  • For the hummus
  • 1 x 275g can cannellini beans, drained
  • 1 garlic clove, crushed
  • 1 tablespoon prepared tahini
  • 4 tablespoons warm water
  • Juice of 1 lemon
  • A pinch of chilli flakes
  • To serve
  • 4 pitta breads
  • 2 little gem or 1 small iceberg lettuce, shredded
  • 200g cherry tomatoes, cut in half
  • A handful of freshly chopped mint

•  In a shallow bowl, mix together half the oil with the marinade ingredients.  Add the lamb and coat well.  Cover with cling film and marinate in the fridge for at least 1 hour.

•  To prepare the hummus, put all the ingredients into a food processor or blender and process together until smooth.  Season well.

•    Heat the remaining oil in a non-stick frying pan over medium heat and cook the lamb for 3-4 minutes until cooked. Season.

•  Meanwhile, warm the pitta breads and fill with some hummus, lettuce, tomatoes, lamb and mint. Spoon over extra hummus and serve immediately.

Recommend this recipe