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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.