Try this Lam Pitas. Yum! Even yummier with Giulio Straccali Chianti Classico
Find it in Pop Up Wine's fabulous range of Red Wine.
Thank you to #donnahaymagazine for this fantastic recipe!
INGREDIENTS
- ½ CUP (70G) FINELY GRATED CARROT (ABOUT 1 CARROT)
- ⅓ CUP (25G) FRESH SOURDOUGH OR WHOLEMEAL BREADCRUMBS
- 350G LAMB MINCE
- 2 TABLESPOONS FINELY CHOPPED MINT
- 1 TABLESPOON HONEY
- 1 SMALL CLOVE GARLIC, CRUSHED (OPTIONAL)
- 1 TEASPOON GROUND CUMIN
- SEA SALT AND CRACKED BLACK PEPPER, TO TASTE
- 1 TABLESPOON EXTRA VIRGIN OLIVE OIL
- 12 MINI PITA BREADS
- ¾ CUP (210G) STORE-BOUGHT TZATZIKI DIP OR NATURAL GREEK-STYLE (THICK) YOGHURT
- 1 CUCUMBER, FINELY CHOPPED
METHOD
- Place the carrot in a big bowl and, using the back of a wooden spoon, press it to bring out the juice. Add the breadcrumbs and mix until they’re soft from the juicy carrot.
- Add the lamb, mint, honey, garlic, cumin, salt and pepper. With clean hands or a spatula, mix everything really well to combine.
- Shape 1 heaped tablespoon of the mixture into a ball. Thread it onto a small skewer and mould it to make an oval shape. Repeat with the remaining mixture to make 10–12 skewers.
- Place the oil in a large non-stick frying pan over medium heat. Cook the skewers, in batches, for 3–4 minutes each side or until golden brown and cooked through.
- Top each pita with tzatziki, cucumber and a lamb skewer. Serve with lemon wedges and a simple tomato salad, if you like. Serves 4
Photography: Chris Court