Turkish-style lamb

Ingredients

• 4 Lamb Leg
• 2 tsp Seasoning
• 1 tsp Dried Oregano
• Bunch Mint
• 300g Yogurt
• 4 Pita Bread
• 1/2 Iceberg Lettuce
• 1 sliced Red Onions
• 1 Lemon

Quantities are the original recipe’s. The cost is our own estimate — typical own-brand supermarket prices for these quantities, divided by 4 servings. TheMealDB does not state how many a dish serves, so 4 is our assumption, not theirs. Treat it as “about this much a head”, not a shopping bill.

Method

1. Heat the grill to its highest setting.
2. Season the lamb all over and grill for 2 mins on each side, so it browns but stays very rare in the middle.
3. While the lamb is under the grill, stir the seasoning, oregano and half the mint through one tub of yogurt.
4. Spread this yogurt mixture thickly over the lamb and grill for a further 2-3 mins, until the yogurt is blistered and the lamb is done to your taste.
5. Lift the lamb onto a board and let it rest.
6. While it rests, toast the pitta breads, shred the lettuce and slice the red onion thinly.
7. Mix the remaining mint into the second tub of yogurt.
8. Carve the rested lamb into thick slices and pack into the warm pittas with the lettuce, onion and minted yogurt.
9. Squeeze over lemon juice to serve, if you like.

These steps were written by StreetOwl from the original recipe, in British English, with every oven temperature and cooking time checked against the source. They are not the original author’s words. If anything reads oddly, the original is linked below and it wins.