Lamb pitta salad
300 g cold leg of Scotch Lamb, thickly sliced
4 pitta breads
1 small Romaine lettuce, shredded
1 small red onion, finely sliced
4 heaped tsp black olive tapenade
100 g feta cheese, cubed
Halved cherry tomatoes, optional
- Heat a griddle pan over medium/high heat and sear the lamb slices for a minute or two turning, until nicely browned and heated through. Do this in batches, covering with foil to keep warm in the meantime.
- Pop the pittas in the toaster till softened and warmed through.
- Split and stuff each pitta with a handful of shredded lettuce, onion and feta. Divide the warm meat slices equally between the pitta pockets and top the meat with a dollop of the tapenade and serve straight away.