- Life & Style
- Books & TV
Lamb and Eggplant Pitas
600g lamb leg, rump or steak, thinly sliced across the grain 2 cloves garlic, crushed 2 tsp ground cumin ½ tsp smoked paprika finely grated zest and juice of 1 lemon 2 eggplants, sliced into 2cm-thick rounds 4 tbsp olive oil To serve 6 pita breads / pocket breads, split and warmed briefly on the barbecue your favourite relish Minty Yoghurt Dipping Sauce, tzatziki or plain yoghurt toasted pine nuts chopped coriander leaves
© Annabel Langbein Media
Toss lamb with garlic, cumin, paprika, lemon zest and juice, salt and pepper. Cover and chill for up to 3 hours.
Brush eggplant slices on both sides with oil and season with salt and pepper. Barbecue eggplant over medium heat until tender (about 8 minutes each side), then stack on a plate while you barbecue lamb in a single layer over high heat until just cooked through (3-4 minutes per batch).
Serve lamb and eggplant on a platter with pita / pocket breads, Minty Yoghurt Dipping Sauce, tzatziki or yoghurt, relish, pine nuts and coriander so everyone can help themselves.
Generic content for all other countries not on the list.
Get VIP offers and great foodie inspiration!