Spiced Lamb Pitas
Lunch or dinner ready in less than 20 minutes! Although high in saturated fat, lamb is a very good source of protein, providing 60.3% of the daily value for protein. It is also a good source of zinc which is critical not only to immune function, but for wound healing, and normal cell division. If you like this recipe, then you might also like: Ali Nazik (Eggplant Purée with Lamb & Yogurt), Warm Lamb & Roasted Red Pepper Salad, Lamb Exohiko, Lamb Manti with Yogurt and Harissa, Gordon Ramsay’s Tandoori Lamb Salad.
Serves 4
recipe adapted from Donna Hay magazine
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250g lamb mince
1/2 teaspoon ground coriander
1/4 teaspoon ground cumin
1/4 teaspoon chili flakes
sea salt and cracked black pepper
1/2 cup chopped parsley
4 pita breads, split
180g goat’s cheese
olive oil, for brushing
Preheat the oven to 220c (425f). Place the mince, coriander, cumin, chili, salt, pepper and parsley in a bowl and mix well to combine. Spread one half of the pita breads with the goat’s cheese and top with the lamb mince. Sandwich with the remaining pita breads. Brush with olive oil and place on a baking tray. Cook for 10 minutes or until the bread is crispy and the lamb is cooked through. Slice and serve with dips such as hummus, baba ghanoush or beetroot.
The Culinary Chase’s Note: Cumin is one of my favorite spices but when mixed with a bit of chili the taste factor of this meal goes from good to scrumptious! Enjoy!
That looks fabulous. ill add to my recipe file!
Thanks Limette!