These pitta breads are topped with marinated harissalamb, pickled onions and fresh salad. A wonderfully tasty and fresh open sandwich with Greek inspired flavours.
Advertisement - Continue Reading Below
Yields:
4 serving(s)
Prep Time:
30 mins
Cook Time:
10 mins
Total Time:
40 mins
Cal/Serv:
406
Ingredients
450g
lamb leg steaks
Large handful chopped soft herbs, we used parsley, dill and mint, plus extra to serve
2tsp.
harissa paste
3
garlic cloves, crushed
2Tbsp.
olive oil
Finely grated zest and juice 1 lemon
1
small red onion, finely sliced
1
red chilli, deseeded and finely sliced
1Tbsp.
red wine vinegar
1/2tsp.
caster sugar
To serve
4
pitta breads
1
Little Gem lettuce, thickly shredded
2
tomatoes, sliced
1/2
cucumber, sliced
To serve
Plain yogurt
Directions
Step 1Put the lamb, herbs, harissa, garlic, olive oil, lemon zest and juice into a food bag or non-metallic bowl and mix to coat well. Close/cover and chill for at least 4hr, or overnight.
Step 2In a small pan, mix the onion, chilli, vinegar, sugar and 1/2tsp salt and heat until just boiling. Remove from heat and set aside for 30min. Cover and chill until needed.
Step 3Heat a griddle or frying pan over medium-high heat and cook the lamb (reserving any leftover marinade) for 3min per side, until charred and still pink in the centre (cook for longer if you prefer). Transfer to a plate and set aside to rest for a couple of minutes.
Step 4Brush one side of the pittas with any remaining marinade and griddle, or fry, to heat through and soak up any extra cooking juices. Slice the lamb. Pile the lettuce, tomatoes, cucumber, lamb, pickled onions on to the pittas, then drizzle with yogurt and chilli sauce. Sprinkle with extra herbs and serve.
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
