Pita with lamb steaks, yoghurt and sweet potato chips

By Abigail Donnelly

Serves 4

Difficulty Easy

Prep Time 20 minutes

Cooking Time 20 minutes

Ingredients

4 pita breads
4 lamb steaks
6 T olive oil
2 T dried oregano
2 cloves garlic, crushed
1 T lemon juice
salt and black pepper, to season
200 g sweet potatoes, cut into chips
4 T Greek yoghurt
chopped black olives, to serve
chopped, fresh parsley, to serve
1/4 red onion
2 tomatoes, sliced

Method

Preheat the oven to 180°C.

Heat the pita breads in the oven for 2 minutes, or until golden.

Dress the lamb steaks in 4 T olive oil, dried oregano, crushed garlic and the lemon juice, then season.

Heat 2 T olive oil and fry the lamb steaks for 5 to 6 minutes, or until cooked through.

Roast the sweet potato chips for 7 to 8 minutes, or until golden.

Serve each pita bread topped with a lamb steak and a dollop of Greek yoghurt, chopped black olives, parsley, a handful of sweet potato fries and a side salad of sliced red onion and tomato.

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