Lamb with baba ghanoush and rocket
Lamb can be prepared and refrigerated the day before, but is best cooked on the morning of the picnic. Fill the pittas as close to departure time as possible. B
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Ingredients
- 500 grams lamb backstrap
- 1 teaspoon lemon rind, finely grated
- 1 tablespoon za'atar
- 1 tablespoon olive oil
- 4 (260g) pocket pitta breads, halved
- 250 grams baba ghanoush
- 50 grams baby rocket leaves
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