Mini spiced lamb loin on pita crisps recipe Recipe - Better Homes & Gardens Australia
Bring Moroccan flair to your barbecued backstrap by serving it on flatbread topped with eggplant, yoghurt sauce and pomegranate arils.
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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
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