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Lamb and Eggplant Pitas

This pocket bread recipe is great for feeding a crowd – serve everything on platters and invite your guests to help themselves. You can swap the relish and tzatziki for hummus and dukkah to suit your tastes.

Annabel Langbein Lamb and Eggplant Pitas Recipe
Annabel Langbein Media
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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
https://www.annabel-langbein.com/recipes/lamb-and-eggplant-pitas/651/
EMAIL PRINT
Prep time:
30 mins + marinating
Cook time:
25 mins
Serves:
6
  • 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

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.

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Discover how to live a Free Range Life – enjoying the simple pleasures of exploring your creativity, connecting with nature and sharing food and laughter through the seasons.

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