grilled lamb pittas with mint salad
RECIPE BY Neven Maguire MACNEAN HOUSE & RESTAURANT Blacklion, Co Cavan

These lamb pittas are wonderfully succulent and also would be perfect to cook on
the barbecue. As an alternative, try using minced chicken or turkey.

Preparation time: 10 mins + 30 mins chilling . Cooking time: 15 mins . Serves 4

what you need
For the lamb pittas
675g (1½lb) lean minced lamb
2 tablespoons fresh flat-leaf parsley, chopped
1 tablespoon fresh mint, chopped
1 small onion, finely chopped
1 garlic clove, crushed
1 egg
1 tablespoon sweet chilli sauce
4 wholemeal pitta breads
25g (1oz) rocket
For the mint salad
3 ripe vine tomatoes, sliced
1 red onion, thinly sliced
1 tablespoon fresh mint, chopped
1 tablespoon extra virgin olive oil
1 tablespoon fresh lemon juice
freshly ground black pepper

what you do
Place theminced lamb in a large bowl with the parsley,mint, onion, garlic, egg and
sweet chilli sauce. Mix together until well combined and then divide the mixture
into twelve equal portions. Using wetted hands, shape into patties and then
arrange on a baking tray. Cover with clingfilm and chill for 30 minutes to firm up.
Preheat the grill and the oven to 160°C/325°F/Gas Mark 3.

Arrange the patties on a grill rack and cook for 10 minutes or until cooked
through and golden brown, turning once. Meanwhile, wrap the pitta breads in
tinfoil and place in the oven for 5 minutes to warm through.

To make the mint salad, place the tomatoes, red onion, mint, olive oil and
lemon juice in a bowl. Season lightly with pepper and toss gently to coat.
Remove the pitta breads from the oven and split open the pockets, then fill
each one with the rocket, some mint salad and three of the lamb burgers.
Arrange on warmed plates to serve

typical nutritional content – per portion
Energy Kcal (Calories) 512
Fat (g) 18.1
of which saturates (g) 1.0
Salt (g) 1.2
Sugars (g) 6.3