Mini spiced lamb loin on pita crisps recipe Recipe - Better Homes & Gardens Australia

Ingredients

• 2 large Lebanese pita breads
• ¼ cup olive oil
• 2 Tbsp za’atar spice blend
• Sea-salt flakes and freshly ground black pepper, to season
• 2 x 200g lamb backstraps, fat trimmed
• 1 Tbsp Moroccan seasoning
• 2 Lebanese eggplants, thinly sliced
• ½ cup Greek yoghurt
• Zest and juice of 1 lemon
• 1 Tbsp flat-leaf parsley leaves, finely chopped
• 1 Tbsp small mint leaves, finely chopped, plus extra leaves, to serve
• 200g baby tomatoes, finely diced
• Pomegranate arils, to serve
• Lemon wedges, to serve