Grilled pitta bread with lamb stuffing by Ken Whitehead

11 September 2006
Grilled pitta bread with lamb stuffing by Ken Whitehead


(serves one)

Pinch of chopped fresh mint
Salt and pepper
50g lean minced lamb
1 pitta bread, standard size


Mix mint and seasoning into the lamb. Split the pitta, but leave a "hinge" at the back. Stuff the pitta with raw meat. Brush both sides of the pitta with olive oil, wrap in clingfilm and refrigerate. Cook to order on a chargrill or salamander, slice into thick strips and serve with salad.

Ken Whitehead

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