Grilled Lamb Pita Pockets made from tender lamb medallions and served with a delicious yoghurt dressing.
Lamb Pita Pockets are not only easy to make but they are so tasty. The lamb can be cooked in a frying pan or on the BBQ making this a great meal all year round.
When I make these in the summer, I love to serve them with juicy cherry tomatoes and peppery rocket leaves. In the winter you could easily swap these out for baby spinach leaves and red pepper.
How to make Lamb Pita Pockets:
To begin, coat the lamb in olive oil then sprinkle over paprika, salt and pepper. Mix together the yoghurt dressing ingredients then chill in the fridge until ready to use.
Cook the lamb in a hot frying pan (or griddle pan) for 4 - 6 minutes on each side, then place on a board to rest. Cut the pita pockets in half and heat in the oven or the toaster. Slice the tomatoes and crumble the feta.
Arrange the warmed pitas, tomatoes, rocket and feta on a large platter along with the yoghurt dressing. After the lamb has rested for 5 minutes, finely slice and serve immediately with warm pitas.
Build-you-own dinners are a great option when you have friends and family over. For other great ideas, be sure to check out my recipes for BBQ Fish Tacos, Lamb and Haloumi Wraps, Pulled Pork Bao Buns and Mexican Chicken and Rice.
Common questions about Lamb Pita Pockets:
Can I make these on the BBQ? Absolutely, this would be a great feed-a-crowd meal in the summer! Grill the lamb on the BBQ for the same amount of time until cooked medium rare or to your liking.
Can I make this gluten free? You sure can. Swap out the pita pockets for gluten free wraps or leave them out altogether and make the meal a salad bowl topped with the yummy yoghurt dressing.
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Lamb Pita Pockets
A simple and delicious dinner made from tender lamb medallions, served in toasted pita pockets.
Ingredients
- 400g Lamb Medallions
- 1 Tbsp olive oil
- 1 Tbsp paprika
- Salt and pepper
Yoghurt mint dressing
- 125g small pot thick greek yoghurt
- 1 Tbsp finely chopped fresh mint
- ¼ cucumber, diced small
- 1 Tbsp lemon juice
To serve
- 4 large pita pockets
- 200g cherry tomatoes, sliced
- 50g feta
- 50g rocket leaves
Instructions
- Coat lamb with olive oil and sprinkle over paprika then season well with salt and pepper.
- Mix together the ingredients for the yoghurt dressing and season to taste then chill in the fridge until ready to use.
- Cook the lamb in a hot frypan for 4-6 minutes on each side then place on a board to rest.
- Cut the pita pockets in half and heat in the oven or the toaster. Slice the tomatoes and crumble the feta.
- Arrange the warmed pitas, tomatoes, rocket and feta on a large platter along with the yoghurt dressing.
- After the lamb has rested for five minutes finely slice and serve immediately while still warm in the toasted pitas.
Notes
- Pitas could be swapped out for regular or gluten free wraps.
- To avoid carbs altogether, leave out the bread and serve the remaining ingredients as a salad.
Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 565Total Fat: 29gSaturated Fat: 12gTrans Fat: 0gUnsaturated Fat: 15gCholesterol: 111mgSodium: 617mgCarbohydrates: 40gFiber: 3gSugar: 6gProtein: 35g
Nutritional values are approximate. Please use your own calculations if you require a special diet.
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Kate says
I made this the other night. It's was so good, I couldn't find lamb medallions so used lamb steaks instead and just sliced it up before cooking then did the coating. I also blended the dressing instead if mixing it as i can't handle chunkey cucumber. Will diffently be making this again thanks vj cooks