Greek lamb pittas

Greek lamb pittas

  • Serves 4
  • Ready in 15 minutes
  • Easy
A quick and easy lamb recipe, served Greek-style in a pitta with tomato, cucumber and feta.

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  • 4 lamb rump steaks
  • A little chopped fresh oregano
  • 4 pitta breads
  • Sliced tomato
  • Sliced cucumber
  • A few slices of feta


  1. Take the steaks, trim off the fat, pop between sheets of cling film and flatten with the end of a rolling pin. Season well, drizzle with olive oil and a little chopped fresh oregano.
  2. Cook under a hot preheated grill for 1-2 minutes each side. Set aside.
  3. Toast 4 pitta breads in a toaster (or on a griddle).
  4. Split open and stuff each with the lamb, sliced tomato, cucumber and a few slices of feta. Garnish with fresh oregano.
  • Don’t get heavy here – a mellow, young red Rioja is just right.

From September 2008

Main Ingredients:

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