Turkish-style lamb

Method4 steps

1. 1

   Step 1: Heat the grill to high. Season all four lamb leg steaks with salt and pepper to taste. Grill for about two minutes on each side until browned; they will finish cooking after the yogurt coating is added.

   Uses 4 lamb leg steaks, not whole lamb legs · Salt for initial lamb seasoning, to taste · Black pepper for initial lamb seasoning, to taste

2. 2

   Step 2: Mix all the lamb seasoning blend and dried oregano (1 tsp) with half the washed chopped mint and 150 g of the plain yogurt (300 g). Keep the other 150 g yogurt separate and clean for serving. Coat the browned steaks with the prepared seasoned yogurt and return them to the hot grill for about two to three minutes, continuing until the yogurt blisters and the lamb reaches at least 63°C in the centre. Wash utensils that have touched the partly cooked lamb before using them with the serving sauce.

   Uses All four browned steaks · 2 tsp prepared lamb seasoning blend for yogurt coating · 1 tsp dried oregano · Half of the same chopped fresh mint bunch for cooking coating · 300 g low-fat plain yogurt in two 150 g portions, one for grilling and one clean serving sauce

3. 3

   Step 3: Put the cooked lamb on a clean board and let it rest for at least three minutes after reaching 63°C. Meanwhile toast all four pittas, shred the half iceberg lettuce and thinly slice the red onion (1). Stir the remaining half of the mint into the separate clean 150 g yogurt to make the serving sauce.

   Rest fully cooked lamb while preparing clean serving stocks · 3 minUses All four fully cooked steaks · 4 pitta breads · ½ iceberg lettuce, shredded · 1 red onion, thinly sliced · Remaining half of the same chopped mint bunch for clean serving sauce · 300 g low-fat plain yogurt in two 150 g portions, one for grilling and one clean serving sauce

4. 4

   Step 4: Thickly slice the rested lamb steaks and open the toasted pittas. Divide all the lamb, shredded lettuce, sliced red onion and clean minted yogurt between the four pittas. Squeeze over lemon juice from the optional wedges if desired and serve.

   Uses All four rested steaks · All the prepared bread salad and clean sauce · Optional juice squeezed from source lemon wedges