Greek salad lamb pita pockets

Prep 0 h : 0 m
Cook 0 h : 25 m


  • 250g lamb backstraps (You can even use leftover strips of roasted lamb)

    1 tbsp olive oil

    1 tsp dried oregano

    ½ tsp ground sumac

    4 pita pockets

    250g baby cucumbers, sliced thinly into ribbons

    2 Roma tomatoes, sliced

    1 baby gem lettuce, leaves separated

    80g kalamata olives, pitted, halved

    Whipped feta

    200g Danish feta

    1 cup mint leaves

    2 tbsp lemon juice

    1 tbsp extra virgin olive oil


  • Place lamb in a small bowl; rub well with oil, oregano and sumac. Season. Preheat a large non-stick frying pan over medium heat. Cook lamb for 4 mins on each side for medium-rare or until cooked to your liking. Cover loosely with foil; cool. Slice thinly; refrigerate if not using immediately.

    Make whipped feta: Process ingredients in a small food processor until well combined and completely smooth.

    Warm the pita pockets in microwave to refresh. Split pita pockets open; spread a quarter of the whipped feta inside each one.

    Divide cucumber, tomato, lettuce, olives and lamb among pockets; season with pepper to taste.