- 2 x 400 g free-range lamb steaks
- 1 T olive oil
- Juice of 1 lemon
- 1 Clove crushed garlic
- 200 g plain yoghurt
- Toasted pita breads
In a hot pan, fry free-range lamb steaks in olive oil for 5 minutes a side, or until golden. Remove from the pan and leave to rest for 5 minutes.
Add the juice of 1 lemon and one clove crushed garlic to plain yoghurt. Cut the lamb steaks into cubes and serve with toasted pita breads.
Add spoonfuls of garlic yoghurt and scatter with sliced radish and chopped coriander.