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