- 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
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.