Yield
4 Servings
Prep Time
15mins
Cook Time
30mins
Difficulty Level
Download or Print

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. 

Ingredients

  • 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
01.

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

02.

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

03.

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.

04.

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

05.

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.

06.

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

Download or print the recipe