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Lamb gyros with tomato salad and garlic yogurt
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A healthy spin on the Greek takeaway favourite.
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.
Typical values per serving: