Pita Pockets with Falafel and/or Lamb Backstrap
Prep time: 10 mins
Cooking time: 20-25 mins
Serves: 4
Ingredients
- 500g Lamb Backstrap or 500g Falafel
- 4 Pita Bread
- 400g hummus
- 550g Tabbouleh
- 2 Tomatoes
- 1 Lebanese Cucumber
- 200g Plain Yoghurt
- 1 lemon
Method
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Remove the lamb from the fridge at least 1 hr before cooking.
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Pat dry the lamb and season with salt and pepper.
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Bring a large frying pan to high heat. Drizzle with olive oil and place the backstraps on the pan. If using falafel instead, just warm them up as per packet instructions.
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Cook the lamb for 2mins on each side 2 times and remove from heat. Let it rest for at least 10mins before slicing it.
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Bring a griller or another pan to high heat and warm up the pita bread for approx. half a minute on each side until charred. Them wrap them on a tea towel to keep warm.
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Slice the tomatoes into thin slices and slice the cucumber using a potato peeler into long strips. Slice the core bits and set aside.
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Once the lamb has rested, finely slice across, and start building your pita pockets.
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Slice open the pita bread. Spread with hummus, spread some yoghurt. Add some slices of tomato, add some tabouleh and top with the sliced lamb or falafel.
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Squeeze some lemon juice and enjoy.
- Serve hot with roasted potatoes, toasted bread, cherry tomatoes, broccolini and fioretto.
Ingredients for Pita Pockets with Falafel and/or Lamb Backstrap
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Special
Cleaver's Organic Free Range and Grass Fed Lamb Backstrap 200-350g
Not available on click & collect.eaSale