Categories: August

Ingredients

• 12 lamb cutlets
• 4 pitta breads
• 1 lemon quartered
• 2 garlic cloves, finely chopped
• 2 tbsp olive oil
• 1 tsp dried oregano
• leaves from few sprigs thyme
• juice of 1/2 lemon

Directions

1. To make the marinade, combine the garlic, oil, oregano, thyme and lemon juice in a bowl. Season to taste. Toss the lamb cutlets in the marinade until well coated. Cover with cling flim and leave to marinate in the fridge for up to an hour.

2. Preheat a griddle pan to very hot. Lift the lamb from marinade and grill in 2 batches for 2-3 minutes each side, until marked but still a little pink inside.

3. Warm the pittas on the griddle pan or in a warm oven, then palce on 4 plates with the lamb and lemon quarters for squeezing. Serve with Greek bean stew .

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