Name: Lamb fattoush salad
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 1
Cuisine: lebanese
Ingredients: Olive oil spray; 4 pita pockets, quartered; 2.50 gm paprika; 600g lamb eye of loin (backstrap); 750.00 ml baby rocket leaves, washed, dried; 3 vine-ripened tomatoes, coarsely chopped; 125.00 ml fresh continental parsley; 82.50 ml fresh mint leaves, torn; 1 x 200g ctn low-fat tzatziki

Lamb fattoush salad

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Prep Time:
10 minutes

Cook Time:
15 minutes

Total Time:
25 minutes

Transform side salad with tender lamb slices into a stylish main course with tzatziki and pepper seasoning.

Ingredients:

Olive oil spray
4 pita pockets, quartered
2.50 gm paprika
600g lamb eye of loin (backstrap)
750.00 ml baby rocket leaves, washed, dried
3 vine-ripened tomatoes, coarsely chopped
125.00 ml fresh continental parsley
82.50 ml fresh mint leaves, torn
1 x 200g ctn low-fat tzatziki

Instructions:

Preheat your oven to 200°C. Lightly grease a baking tray with olive oil spray. Cut each pita quarter in half, then spray them with olive oil and place on the tray. Sprinkle with paprika. Bake for 8-10 minutes until crisp. Enjoy!
Season the lamb generously with salt and pepper. Grease a large non-stick frying pan with olive oil spray and heat over high heat. Cook the lamb for 3 minutes on each side for medium doneness or to your preference. Place the lamb on a plate, cover with foil, and let it rest for 5 minutes. Slice the lamb thickly across the grain before serving.
Combine rocket, tomato, parsley, and mint in a large bowl. Gently mix in half of the tzatziki. Add the lamb and pita, toss to combine. Plate the salad mixture and drizzle with the remaining tzatziki. Season with pepper before serving.

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