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
