30 mins
Summer Lamb Pitta Pockets
Recipe by Graham
Summer Lamb Pitta Pockets are great at barbeque time or just as an easy midweek dinner to eat outdoors. Quick, light and full of flavour, these pitta wraps are also perfect if you have left-over lamb that can simply reheat.
Stuffed Mushrooms 
Summer Oil Dressing Ingredients for Summer Lamb Pitta Pockets
Currently displaying quantities in US Imperial Measurements
PLEASE NOTE: This recipe calls for the GRILLING or BROILING of food. In most countries of the world, the term "grilling" refers to heat coming from above the food source. Significantly, in North America, it signifies heat from below the food (such as barbecuing). In the United States and Canada, when the heat source for grilling comes from above, grilling is termed broiling, and the pan that holds the food is usually called a broiler pan.
How to Cook Summer Lamb Pitta Pockets
- First of all, toast the fennel seeds... Heat a small, ungreased sauté pan over high heat. Once warm, place the fennel seeds in the pan and agitate the pan briskly back and forth to prevent the seeds from sticking to the bottom and burning. (You can use a wooden spoon to constantly stir the seeds if you prefer). Cook the fennel seeds for 3 to 4 minutes, or until they become fragrant and slightly darker brown. Remove from the heat and place the seeds in a small bowl or scattered on a baking sheet to cool. When cool, roughly crush them in a pestle and mortar, or with a rolling pin.
- Squeeze the juice from the lime. Rub the lamb with a little oil and half the lime juice, then season with salt and freshly ground black pepper. Barbecue or cook in a hot griddle pan (broiler pan) for 10-15 minutes, turning occasionally. Remove from the heat, cover with aluminium foil and set aside to rest and keep warm. (If you are using left-over lamb, you can simply reheat in a microwave)
- Meanwhile, in a large bowl, whisk the remaining lime juice, a little olive oil and the fennel seeds together with salt and freshly-ground black paper to your taste. Peel and grate the carrot and peel and finely chop the red onion. Add them to the bowl and mix well.
- Warm the pitta breads on the barbecue or griddle pan, then make a slit in each to form a pocket. Slice the lamb and stuff into the pittas with the carrot salad and lettuce leaves (Little Gem lettuces are perfect for this). Eat while still warm.
GRAHAM'S HOT TIP:
The fennel seeds really bring out the flavour of the lamb. You can toast as many as you want and store them in a tightly sealed jar.
Reviews of Summer Lamb Pitta Pockets
| June 01 2013 I made these for a party this weekend and they were a big hit. Even my 5 year old daughter loved this. She ate 3/4 of a full sized one!! Super quick and easy. I will make these again next time I have any leftover lamb. bailey2 (1 review) |
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