Greek Pitta Pouches
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Serves 6 Preparation
time : 10 minutes 4 lamb chump chops, trimmed of fat 2 tbsp white wine vinegar 6 tbsp olive oil 1 small bunch mint, finely chopped 12 cocktail pitta bread pockets Few salad leaves 150g White Stilton & Apricot cheese, crumbled Sea salt
and Black pepper |
1. Grill the chops for 15 minutes, turning once. 2. Meanwhile, place the vinegar, oil and mint in a screw top jar. Season and shake well. 3. Remove the lamb from the grill and toast the pitta bread pockets for a few mins until they have puffed up. Split the breads open. 4.
Slice the cooked lamb. Place some lettuce
in the pockets and fill with the lamb and cheese. Drizzle with the dressing
and serve. |
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