Lamb Pita with Mint Yoghurt

It’s stone fruit season and we have decided to dedicate a whole culinary hotline to these sweet and juicy fruit!

Recipe by: Nicole Snelling
Serves: 4-6
Time: 2 hours 30 minutes


  • 500g lamb neck or stewing lamb chunks
  • 1L Beef stock
  • 1 tin Chopped and peeled tomatoes
  • Hummus, to serve
  • Shredded lettuce, to serve
  • 4-6 Toasted pita breads, to serve
    Mint yoghurt sauce:
  • 2 Tbsp finely chopped fresh mint
  • 1 Cup Greek yoghurt
  • 1 garlic clove, minced
  • Squeeze of lemon juice
  • Salt and pepper, to taste

How To Make:

  1. Add a tablespoon of oil to a saucepot.
  2. Add the lamb and brown off the meat for 5-6 minutes until golden.
  3. Then add the beef stock and tinned tomato.
  4. Close with the lid and allow the lamb to cook for 1.5 – 2 hours.
  5. Cook the lamb until tender and you are able to shred it with a fork and season with salt and pepper.
  6. Remove the lamb from the pot and shred the lamb.
  7. Make the yoghurt dressing by combing the ingredients.
  8. To assemble the pita, spread some hummus on the inside of the pitas, add some shredded lamb, lettuce and some yoghurt dressing before serving.

Watch How To Make Lamb Pita with Mint Yoghurt

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