Grilled Lamb & Haloumi Pitas

Ingredients

• 1/4 cup extra virgin olive oil plus extra for frying
• 2 tsp dried basil
• Zest and juice of one lemon
• 4 lamb leg steaks (approx 500g)
• 300g Barambah Organic greek yoghurt
• 2 tbsp sweet chilli sauce
• 1 tbsp mint leaves, finely chopped, plus extra leaves to garnish
• 1 tbsp dill, finely chopped, plus extra leaves to garnish
• 1 tbsp parsley leaves, finely chopped, plus extra leaves to garnish
• 300g Olympus haloumi, cut into strips
• 1 red onion, sliced into thin rings
• 1 lebanese cucumber, sliced into rings
• 6-8 small pita breads
• Salt and pepper
• Lemon wedges, to serve

Method

1. Add olive oil, basil, lemon juice, lemon zest and a pinch of salt and pepper to a large bowl. Add lamb legs and mix until coated. Set aside at room temperature for 30 minutes to marinate.
2. Add greek yoghurt, sweet chilli sauce, mint leaves, dill, parsley leaves and a pinch of salt and pepper to a medium bowl. Whisk until well combined.
3. Heat a barbecue or chargrill pan over high heat. Add a drizzle of olive oil. Working in batches, fry the haloumi strips for 1-2 minutes on each side or until golden with crispy edges. Set aside to drain on a paper towel lined plate.
4. Add the lamb steaks to the hot barbecue or pan, frying for 2-3 minutes on each side or until cooked to your liking. Set aside to rest for a few minutes before slicing in to strips.
5. To assemble the pita breads, spread a heaped spoonful of the yoghurt sauce along the base of each bread. Top with a piece of haloumi and a few slices of lamb. Add red onion rings and cucumber slices. Garnish with a small handful of fresh herbs and serve with lemon wedges.