Turkish-style lamb
Cooking With KidsDirect high heat builds surface colour while the controlled cooking time protects the interior texture. In turkish-style lamb, Lamb Leg, tsp Seasoning and tsp Dried Oregano are brought together in the stated order so their textures remain controlled and the seasoning is distributed evenly.
- Prep
- 5 min
- Servings
- 4
- Difficulty
- Medium
Instructions
- 1Heat 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 yoghurt, smother this over the lamb, then return to the grill for another 2-3 mins or until the yoghurt is blistered and the meat is cooked to your liking.
- 2Leave 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 yoghurt. Thickly slice the meat and stuff into the pitta bread with the salad and minted yoghurt. Squeeze over lemon juice before tucking in, if you like.
Nutrition
- Calories
- 332
- Protein
- 19.8g
- Carbs
- 29.8g
Family cooking
Cooking With Kids
Simple ways children can join safely, with adult guidance.
Age 3-5
Small helper
- Mash soft ingredients
- Wash fruit and vegetables
Age 6-8
Kitchen explorer
- Stir a batter
- Measure simple ingredients
Chef tips
To ensure the lamb is beautifully tender, be sure to brown the meat cubes well on all sides in a very hot pot before adding the liquid; this technique locks in the flavour and gives the stew a wonderful deep colour.
Culinary reasoning
Direct high heat builds surface colour while the controlled cooking time protects the interior texture. In turkish-style lamb, Lamb Leg, tsp Seasoning and tsp Dried Oregano are brought together in the stated order so their textures remain controlled and the seasoning is distributed evenly.
