Serves 4-6
Lean Lamb Leg Steaks 700g
Tomato Yoghurt Sauce
Tomato puree 1/4 cup
Yoghurt, plain unsweetened 1/4 cup
Lite Sour Cream 1/4 cup
Chilli, minced 1/2 tsp
To serve
Wholemeal Pita pockets 4-6
Hummus 250g
Coleslaw 400g
Fresh mint, chopped 1/4 cup
1 Slice the lamb thinly and season well with pepper, a little oil, ground cumin or coriander.
2 In a bowl combine all the ingredients for the tomato yoghurt sauce.
3 Heat a grill plate until very hot, then sear the lamb over a high heat, stirring until cooked through. Set aside.
4 Spread a generous amount of hummus inside the pita pocket. Fill with coleslaw, sliced lamb, mint and a spoonfuil of the tomato yoghurt sauce.
5 Serve warm.
Nutrients per serve
Energy 2271kj
Total Fat 27.47g
Saturated Fat 6.70g
Dietary Fibre 6.9g
Sodium 650.7mg
Recipe from Allyson Gofton’s book Hot Ideas for Beef and Lamb. For more beef and lamb recipes visit www.recipes.co.nz.
