4 Servings
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A refreshing veggie-packed bowl featuring juicy lamb leg steaks and yummy sweet potato chips, this meal is perfect as part of a Mediterranean diet. 


  • 4 lamb leg steaks
  • Zest, juice ½ lemon
  • 2 tsps Greek seasoning
  • 2 garlic cloves, crushed
  • 500 g kumara, peeled, 1-cm chips
  • 2 tbsps olive oil
  • 2 large pita bread, cut into wedges
  • 1 baby cos lettuce, chopped
  • 2 Roma tomatoes, chopped
  • 1 beetroot, peeled, grated
  • 50 g firm feta, crumbled
  • ½ cup tzatziki dip
  • ⅓ cup pitted Kalamata olives
  • Mint leaves, to serve

Preheat oven to hot, 200 C. Line two oven trays with baking paper.


In a shallow dish, combine lamb, juice and zest, seasoning and garlic.


In a large bowl, toss kumara with half oil and divide in a single layer between trays. Season. Bake 15 to 20 mins until golden and tender.


Preheat a barbecue or chargrill on high. Cook pita bread 1 min each side until grill marks appear.


In a large frying pan, heat remaining oil on high. Cook lamb 2 to 3 mins each side until cooked to taste. Rest, covered loosely with foil, 2 mins, then slice.


Divide lettuce, tomato and beetroot between four bowls. Add lamb and kumara chips. Sprinkle with feta. Finish with tzatziki, olives and mint leaves. Accompany with broken pita.

Photo: Rob Shaw/BauerSyndication.com.au

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