- 250 grams lamb backstraps
- 1 olive oil
- 1 dried oregano
- ½ ground sumac
- 4 pitta pockets
- 250 grams baby cucumbers (qukes), sliced thinly into ribbons
- 2 roma tomatoes, sliced
- 1 baby gem lettuce, leaves separated
- 80 grams kalamata olives, pitted, halved
- 200 grams 200g danish fetta
- 1 cup mint leaves
- 2 tablespoons lemon juice
- 1 tablespoon extra virgin olive oil
- 1Place lamb in a small bowl; rub well with oil, oregano and sumac. Season.
- 2Preheat a large non-stick frying pan over medium heat. Cook lamb for 4 minutes on each side for medium-rare or until cooked to your liking. Cover loosely with foil; cool. Slice thinly; refrigerate if not using immediately.
- 3Make whipped fetta. Process ingredients in a small food processor until well combined and completely smooth.
- 4Warm the pitta pockets in microwave to refresh. Split pitta pockets open; spread a quarter of the whipped fetta inside each one. Divide cucumber, tomato, lettuce, olives and lamb among pockets; season with pepper to taste.
If you have any leftover roast lamb, use this instead of cooking the lamb backstraps. Instead of making the whipped fetta, you can use purchased spreadable fetta, fetta dip or tzatziki, if you like.Prep it Make pitta pockets the night before or in the morning.Take it Wrap pitta pockets in plastic wrap or foil, or pack in airtight containers. Alternatively, pack pitta pockets, lamb, salad ingredients and whipped fetta in separate airtight containers to assemble at work. Transport in cooler bags. Refrigerate until ready to serve.
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