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Turkish-style lamb

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  • 4 lamb leg steaks
  • 2 tsp seasoning (we used Schwartz Lamb Simply Shake seasoning)
  • 1 tsp dried oregano, or mixed herbs would do
  • small bunch mint, leaves only, chopped
  • 2 x 150g tubs low-fat plain yogurt
  • 4 pitta bread, white or wholemeal
  • ½ iceberg lettuce, shredded
  • 1 red onion, thinly sliced
  • 1 lemon, cut into wedges for squeezing, optional
Servings: 4

  1. Heat grill to high. Season the lamb, then grill for 2 mins on each side until browned, but still very rare. Meanwhile, mix the seasoning, oregano and half of the mint into one of the tubs of yogurt, smother this over the lamb, then return to the grill for another 2-3 mins or until the yogurt is blistered and the meat is cooked to your liking.
  2. Leave the meat to rest on a board for a few mins while you toast the pittas, shred the lettuce and thinly slice the red onion. Stir the rest of the mint into the second tub of yogurt. Thickly slice the meat and stuff into the pitta bread with the salad and minted yogurt. Squeeze over lemon juice before tucking in, if you like.

Estimated Nutrient Breakdown:

Calories: 2,462.81
Weight: 1,749.80g
Total Fat: 125.00g
Saturated Fat: 53.33g
Trans-Fat: 0.00g
Monounsaturated Fat: 48.92g
Polyunsaturated Fat: 11.63g
Protein: 185.89g

Cholesterol: 557.78g
Sodium: 1,519.65g
Calcium: 821.81g
Magnesium: 427.58g
Potassium: 3,831.64g
Iron: 25.15g
Zink: 33.70g
Phosphorus: 2,270.49

Vit A: 158.69
Vit B1: 2.00
Vit B2: 2.86
Vit B3: 56.05
Vit B6: 2.22
Vit B12: 21.84
Vit D: 0.00
Vit E: 0.00
Vit K1: 97.32


Caution: Sulfites,FODMAP
Health Notes: Peanut-Free,Tree-Nut-Free,Alcohol-Free,
Notes: These recipes are adorable.

Author: BBC Good Food
Tags: Wild Food Box

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