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Grilled pitta bread with lamb stuffing by Ken Whitehead

11 September 2006

INGREDIENTS

(serves one)

Pinch of chopped fresh mint
Salt and pepper
50g lean minced lamb
1 pitta bread, standard size

METHOD

Mix mint and seasoning into the lamb. Split the pitta, but leave a "hinge" at the back. Stuff the pitta with raw meat. Brush both sides of the pitta with olive oil, wrap in clingfilm and refrigerate. Cook to order on a chargrill or salamander, slice into thick strips and serve with salad.

Ken Whitehead

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Jacobs Media Group is honoured to be the recipient of the 2020 Queen's Award for Enterprise.

The highest official awards for UK businesses since being established by royal warrant in 1965. Read more.

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