I love lamb so I think this was always going to be a winner for me. It’s actually really handy to make. I was a bit dubious about the tzatziki but it works really well. The lamb is best marinaded for about and hour or overnight if you have the time. I got the recipe from the Weight Watchers Simply Enjoy cookbook. The BBQ would be an ideal way to cook the lamb but it was raining when I was making it so I just cooked it on the griddle pan.
Propoints value per serving 11
2 teaspoons harissa paste
1 tablespoon lime juice
2x200g lean lamb steaks, trimmed of visible fat
4x 50g Mediterranean flatbreads
3 tablespoons chopped fresh mint
3 tabelspoons chopped fresh coriander
1 tablespoon snipped fresh chives
4 tomatoes, de-seeded and diced
Salt and freshly ground pepper
For the courgette tzatziki
5 tablespoons 0% fat Greek yoghurt
2 tablespoons lemon juice
1 small garlic clove, crushed
1/2 courgette, grated coarsely
1. Mix together the harissa paste and lime juice in a shallow dish, season then add the lamb and spoon over the marinade, turning the lamb until coated. Leave to marinate, covered, in the fridge for at least 1 hour or preferrably overnight.
2. Light the BBQ or heat a non stick frying pan over a medium-high heat. Mix together the ingredients for the tzatziki with 1 tablespoon of water and season.
3. Remove the lamb from the marinade, spray with the cooking spray and cook for 4 minutes on each side or until cooked to your liking. Remove from the heat and leave to rest, covered, for 5 minutes.
4. Wrap the flatbreads in foil and warm on the BBQ or under the grill for a few minutes. Divide the flatbreads between four plates. Cut the lamb into 1 cm diagonal slices and place on the bread. Scatter over the herbs the tomatoes then top each serving with 2 tablespoons of the tzatziki. Serve flat or folded in half, ad preferred.