Search

nation’s favourites

Rack of Lamb Stuffed with Feta and Mint

Serves: 4 - 6

Cooking Time:

5 ratings

Crumbed Lamb Rack

Serves: 4

Cooking Time: 30 mins

1 rating

Fasta Pasta

Serves: 4 - 6

Cooking Time: 35 mins

1 rating

Greek-Style Sandwiches

Serves: 4 - 6

rate this dish 6 ratings (4)

    • click to rate 1/5
    • click to rate 2/5
    • click to rate 3/5
    • click to rate 4/5
    • click to rate 5/5

  • Print recipe.
  • Send recipe.

Share the lamb

Ingredients

    • 2lb (900g) fillet/boneless loin of New Zealand lamb, cut into fine strips
    • 250g (½pt) carton of Greek-style thick yogurt
    • 250g (½pt) carton hummus
    • 2 little gem lettuces, washed and shredded
    • 3 tomatoes, washed and finely sliced
    • 1 medium-sized red onion, peeled and thinly sliced
    • 45ml (3 tbsp) parsley, finely chopped and marinated in olive oil, red wine vinegar, salt , black pepper
    • Chilli sauce
    • 4-6 pieces Mediterranean style flat bread.

Hints & Tips

Serve with: Ice cold beer or Ouzo

Instructions

1. Season the lamb with salt and pepper, then panfry in a little olive oil for 10 minutes, stirring constantly. Alternatively, char-grill the lamb.

2. Warm each piece of bread, either under the grill or over a barbecue grill, turning each side once it begins to brown.

3. To prepare the ‘sandwiches’, place one piece of bread on a flat surface. Spoon yogurt and hummus over the bread. Layer the lettuce, tomato and onion onto the bread. Add the lamb. Sprinkle with parsley marinade and chill sauce.

4. Transfer the ‘sandwich’ onto a large piece of greaseproof paper or kitchen foil, and fold the ‘sandwich’ as tightly as possible using the greaseproof paper or foil as external wrapping.