Lamb and Eggplant Pitas — Annabel Langbein – Recipes

Ingredients

• 600g boneless butterflied lamb leg rump, or steak, thinly sliced across the grain
• 2 cloves garlic crushed
• 2 tsp ground cumin
• 1/2 tsp smoked paprika
• finely grated zest of 1 lemon
• 2 eggplant sliced into 2cm thick rounds
• 4 tbsp extra-virgin olive oil
• 6 pita bread split and warmed on the barbecue
• Greek yoghurt or tzatziki
• Tomato Relish
• toasted pine nuts
• coriander leaves