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Pita with Sticky Lamb, Mushrooms and Tzatziki

Serves 6

 

Ingredients

500g 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

20ml olive oil

½ punnet Baby Buttons, halved

½ punnet Portabellini mushrooms, sliced

salad greens

12 mini pita breads

 

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 to taste with salt and black pepper.

3 Heat the olive oil in a pan and fry the mushrooms until golden.

4 To serve, fill the pita breads with the caramelised lamb, mushrooms, salad greens and tzatziki.