Name: Mini spiced lamb loin on pita crisps
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 6
Ingredients: 2 large Lebanese pita breads; ¼ cup olive oil; 2 Tbsp za’atar spice blend; Sea-salt flakes and freshly ground black pepper, to season; 2 x 200g lamb backstraps, fat trimmed; 1 Tbsp Moroccan seasoning; 2 Lebanese eggplants, thinly sliced; ½ cup Greek yoghurt; Zest and juice of 1 lemon; 1 Tbsp flat-leaf parsley leaves, finely chopped; 1 Tbsp small mint leaves, finely chopped, plus extra leaves, to serve; 200g baby tomatoes, finely diced; Pomegranate arils, to serve; Lemon wedges, to serve

Bring Moroccan flair to your barbecued backstrap by serving it on flatbread topped with eggplant, yoghurt sauce and pomegranate arils.

Ingredients

2 large Lebanese pita breads

¼ cup olive oil

2 Tbsp za’atar spice blend

Sea-salt flakes and freshly ground black pepper, to season

2 x 200g lamb backstraps, fat trimmed

1 Tbsp Moroccan seasoning

2 Lebanese eggplants, thinly sliced

½ cup Greek yoghurt

Zest and juice of 1 lemon

1 Tbsp flat-leaf parsley leaves, finely chopped

1 Tbsp small mint leaves, finely chopped, plus extra leaves, to serve

200g baby tomatoes, finely diced

Pomegranate arils, to serve

Lemon wedges, to serve

Method

Preheat oven to 180°C fan-forced (200°C conventional).
Line a large oven tray with baking paper. Put pita on tray and brush with 1 Tbsp of the oil, sprinkle with half the za’atar, season with salt and cook for 8-10 minutes, turning halfway, or until crisp and golden. Set aside to cool. Break into large pieces.

Meanwhile, preheat a large chargrill pan or barbecue grill to medium-high heat. Rub lamb with 1 Tbsp of the oil and season. Cook lamb for 4-5 minutes on each side, or until cooked to your liking. Rest for 5 minutes on a plate loosely covered in foil.

Reheat same pan or barbecue over medium-high heat. Put remaining oil, Moroccan seasoning and eggplant in a large bowl. Season and toss well to coat. Cook eggplant for 2-3 minutes on each side, or until lightly charred and softened. Set aside to cool slightly.

In a medium bowl, combine yoghurt, lemon zest and juice, parsley and mint. Season and stir to combine.

Thinly slice lamb. Put pita on a serving platter and top with eggplant, tomato and lamb. Top with a drizzle of yoghurt sauce, extra mint and arils. Season and serve with lemon.

COOK’S TIP

If you’re short on time, use premade pita crisps or pumpernickel bread.

Sarah Murphy

Sarah began her career in the Australian food media industry 14 years ago. She is now the Food Editor for Better Homes and Gardens, Woman’s Day and Take 5 and loves creating clever and achievable recipes for readers (that will still impress too!)

Ingredients

Method

COOK’S TIP

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