Turkish-style lamb
Yogurt-marinated lamb transforms into something almost silken when slow-cooked, the acid working magic on the meat while aromatic oregano and mint build layers of flavor. Turkish cooks understand that this dish lives in the tension between cool and warm, creamy and herbaceous. Serve it in pita with crisp lettuce and sharp red onions, and you get the full picture: a complete meal where every element has a job.
Instructions
step 1 Heat grill to high.
Season the lamb, then grill for 2 mins on each side until browned, but still very rare.
Meanwhile, mix the seasoning, oregano and half of the mint into one of the tubs of yogurt, smother this over the lamb, then return to the grill for another 2-3 mins or until the yogurt is blistered and the meat is cooked to your liking. step 2 Leave the meat to rest on a board for a few mins while you toast the pittas, shred the lettuce and thinly slice the red onion.
Stir the rest of the mint into the second tub of yogurt.
Thickly slice the meat and stuff into the pitta bread with the salad and minted yogurt.
Squeeze over lemon juice before tucking in, if you like..
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