Pita with Sticky Lamb, Mushrooms and Tzatziki is really delicious. That it also uses up leftover lamb, brings in loads of nutrients with fresh mushrooms and is the most moreish, hand-held, all-week fakeaway – winner! #mushroomsforlunch #easycooking #easyeating #mushroomrecipes #weekendfood #supernutrition #shortcuts #comfortfood #travelwithyourtastebuds #relaxedeating #plantbased #mushroomsnack #easyentertaining #lifeisgood #immunebooster #nourish #eatwell #healthy #dinnerforone #affordable #brunch #breakfast #lunch #dinner #weekend #chill #celebrate #summer #lightlunch #lamb #pitas #tzatziki #lessmeat
Pita with Sticky Lamb, Mushrooms and Tzatziki
Serves 6
Ingredients
500g lean lamb, slow cooked, torn apart
50ml balsamic vinegar
50ml brown sugar
20ml light soy sauce
½ cucumber, grated and drained
½ garlic clove, crushed
250ml Greek yoghurt
salt and black pepper, to taste
20ml olive oil
½ punnet Baby Buttons, halved
½ punnet Portabellini mushrooms, sliced
12 mini pita breads
salad greens
Method
1 Place the torn lamb into a frying pan over a fairly high temperature, add the vinegar, brown sugar and soy sauce. Toss until the lamb is caramelised and sticky. Set aside.
2 In a small bowl, mix the grated cucumber, garlic and yoghurt together, season with salt and black pepper.
3 Heat the olive oil and fry the mushrooms until golden.
4 To serve, fill the pita breads with the caramelised lamb, mushrooms, salad greens and tzatziki.