serves 2
A lovely combination of pink and juicy with char grilled crusty flavours.
2 handfuls parsley
Juice of 1 lemon
30 mint leaves
4 tbs olive oil
2 cloves garlic, crushed
350g diced lamb
1 tbs grainy mustard
1 tbs capers
To serve:
2 pitta, warmed
Salad leaves
In a food processor, chop parsley, mint, garlic, mustard, and capers with the lemon juice and add oil until a thick mint sauce.
Toss lamb with salt, pepper and some of the mint sauce. Cook on a very hot grill pan, on skewers if you have time, until lightly scorched but still juicy and pink inside. Toss with rest of mint sauce and stuff into pitta.
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