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