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    Lamb gyros with tomato salad and garlic yogurt

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    Lamb gyros with tomato salad and garlic yogurt

    A healthy spin on the Greek takeaway favourite.

    Serves: 4


    4 extra trimmed lamb leg steaks (about 500g), halved

    1 tbsp essential Waitrose olive oil

    2 tbsp dried oregano

    2 tbsp white wine vinegar

    2 garlic cloves, crushed

    200g essential Waitrose Greek style low fat natural yogurt

    20g pack dill, chopped

    4 pitta breads

    250g essential Waitrose cherry tomatoes, halved

    1 cucumber, cut into small chunks

    1 essential Waitrose onion, thinly sliced


    1. Put the lamb in a bowl with the oil, oregano, 1 tbsp vinegar and 1⁄2 the garlic. Season, toss together and set aside. In another small bowl, mix the yogurt with 1⁄2 the dill and the remaining garlic and vinegar; season and set aside.

    2. Heat a heavy-based griddle pan until very hot. Pat the meat dry and griddle until crisp at the edges and just blushing in the centre (about 2-3 minutes on each side). Remove from the heat and rest under foil for 5 minutes before slicing.

    3. Toast the pitta breads and serve warm, topped with the garlic yogurt, tomatoes cucumber, lamb, onion and remaining dill, plus a grinding of black pepper.

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