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Ingredients

  • ¼ cup Wattie’s Bit on the Side Sweet Chilli Sauce
  • 2 Tbsp lime or lemon juice
  • 1 Tbsp olive oil
  • 2 cloves garlic, crushed
  • 2 Tbsp chopped fresh mint
  • 2 Tbsp chopped fresh coriander
  • 500 g lamb leg steaks
  • Dressing
  • ¼ cup Greek style unsweetened natural yoghurt
  • ½ cup Wattie’s Bit on the Side Sweet Chilli Sauce
  • 2 Tbsp chopped fresh mint
  • To Serve
  • pita pockets
  • lettuce, chopped
  • diced tomatoes
  • cucumber, diced
  • sliced red onion

Method

  1. Combine the Wattie’s Bit on the Side Sweet Chilli Sauce, lime or lemon juice, olive oil, garlic, mint and coriander in a bowl. Add the lamb steaks and mix to coat in the marinade. If possible, cover and refrigerate for 30 minutes to marinate.
  2. Meanwhile, prepare the dressing. Combine the yoghurt, Wattie’s Bit on the Side Sweet Chilli Sauce and mint in a small bowl. Set aside.
  3. Remove the lamb from the marinade and season. Cook on a preheated barbecue for 3 to 4 minutes on each side, or until cooked to your liking. Remove from the heat, cover lightly with foil and allow to rest for 3 to 4 minutes.
  4. Slice the lamb and serve in warmed pita pockets with the yoghurt dressing, lettuce, tomatoes, cucumber and red onion.

Serving Suggestion

Try serving with tabbouleh instead of the salad ingredients, a perfect partner with the lamb.













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