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/
To serve
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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