Sunday, August 06, 2006

Fast Greek Lamb with Feta

(No photo - yet)

I made this for lunch today and it was a real winner - quick & easy as promised but with wonderful flavour. I couldn't find any pita bread at the local supermarket (seeing as it's a Sunday), so I used flat olive buns instead. I just warmed them up in the microwave and stuffed them with the lamb, yoghurt and feta. I think the olive complimented the Greek style of the dish quite well. Of course I also used a bit more herbs and garlic than prescribed - all to good effect, I may add! I think blanched spinach or fresh rocket would also suit this dish well.

Fast Greek Lamb with Feta

Serves 4

600g lamb loin, fillets or leg steaks
1 tsp dried oregano
1 tbsp thyme leaves
4 whole-wheat pita breads
4 tbsp low-fat plain yoghurt
100g feta, crumbled
1 lemon, quartered
For the marinade:
2 garlic cloves, crushed

2 tbsp olive oil
1/2 tsp dried oregano
1 tbsp lemon juice
sea salt & freshly ground black pepper
1. Slice the lamb finely but roughly at different angles. Combing the marinade ingredients in a bowl. Add the lamb, turn to coat and marinate until ready to cook.
2. Heat a non-stick frying pan and sear the lamb over high heat until crisped on the edges, but still a little pink inside. Add the oregano and thyme and toss well.
3. Heat the pita's in a dry frying pan for 3 minutes, then place one on each plate. Top with yoghurt and lamb and scatter the feta over. Serve with lemon quarters for squeezing.

Nutritional info (per serving): Calories 473.0 Total Fat 19.8 g Saturated Fat 7.4 g Polyunsaturated Fat 1.4 g Monounsaturated Fat 9.2 g Cholesterol 115.3 mg Sodium 2,256.4 mg Potassium 473.7 mg Total Carbohydrate 35.1 g Dietary Fiber 3.1 g Sugars 2.2 g Protein 39.1 g


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