Turkish-Style Lamb

What you need

Ingredients

Measured for 3 servings.

• 400 gBoneless lamb leg steaks, raw
• 10 gLamb seasoning blend
• 5 gdried oregano
• 20 gMint
• 300 gPlain low-fat dairy yogurt
• 4 pcs (approx. 140 g)Pita Bread
• 0.5 pcs (approx. 50 g)Iceberg Lettuce
• 120 gRed Onions
• 1 pcs (approx. 58 g)Lemon

Make it

Method

1. 01

   Heat the grill to high. Pat the 400 g boneless lamb-leg steaks dry and season with the 10 g lamb-seasoning blend. Mix the 5 g dried oregano and half of the 20 g chopped mint into 150 g of the yogurt; keep the other 150 g yogurt and remaining mint chilled for serving. Shred the 50 g lettuce and thinly slice the 120 g red onion.

2. 02

   Grill the lamb about 2 minutes per side until browned. Spread the oregano-yogurt mixture over the steaks and grill about 2–3 minutes more, checking the thickest steak with a thermometer: it must reach 63°C, then rest on a clean board for 3 minutes. Thickness and grill strength may change the cooking time; avoid scorching the yogurt. Warm the four pita breads without extra oil.

3. 03

   Stir the reserved mint into the chilled yogurt. Slice the rested lamb and fill the warm pitas with the measured meat, lettuce and onion; serve with mint yogurt and wedges of the 58 g lemon. The four pitas and all toppings together are divided into three substantial servings; nutrition is per third, not per pita.