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Lamb and Hummus Pittas Lamb and Hummus Pittas

Lamb and Hummus Pittas

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Preparation: 15 mins  (plus 0 mins marination)
Cooking: 10 mins
Ingredients
  • 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
Method

•  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.

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