Ingredients

Method

• 500 g free-range lamb rump steak
• 5–6 T Woolworths zhoug paste
• 1⁄2 cup lamb stock
• sea salt, to taste
• freshly ground black pepper, to taste
• 100 g baby spinach, rocket and watercress, moistened with a little olive oil
• pita breads, warmed, for serving
• For the minted yoghurt, mix:
• 1 cup thick plain yoghurt
• 20 g fresh mint, finely chopped
• 1 lemon, zested
• sea salt, to taste
• freshly ground black pepper, to taste

Method

Ingredients

1. Balance the lamb steaks on the fat side in a cold, heavy-based pan. Turn on the heat and fry until the fat is crisp and browned. Quickly sear the steaks on both sides.

2. Smear the zhoug on both sides, then place in a roasting pan in a single layer. Add the stock and bake at 180°C for 5 minutes. Rest for 5 minutes. Season to taste.

3. At the table, stuff halved pitas with the thinly sliced steak, minted yoghurt and salad greens.

Find more lamb recipes here. 

Photographs: Toby Murphy
Production: Brita du Plessis
Food Assistant: Kate Ferreira