Ingredients

Method

• 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

Ingredients

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.