As I said before I'm a bit of a sandwich fiend at the moment, whether it be pitta bread, wraps, panini or just a bog standard sandwich I can't get enough. I love the coleslaw in this and actually served it on Sunday night to a couple of friends with some pizza, which I forgot to take a picture of :(. I'm not all that keen on lamb, I think it has a bit of a fatty taste, even though these were super lean leg steaks it was still there. I shall have to find other ways of using the coleslaw recipe though, which works just as well with creme fraiche as with yogurt.
Saturday Night Lamb Pittas (from WeightWatchers Book of Recipes)
(11 WW ProPoints per serving)
juice of 1/2 lemon
1 garlic clove, crushed
1 tsp ground cumin
pinch of hot chili powder
4 lean lamb leg steaks
1 onion sliced thinly
4 pitta bread
For the spicy slaw
3 tbsp mayonnaise
3 tbsp 0% fat Greek yoghurt
2 tbsp Thai sweet chilli sauce
200g cabbage, shredded
2 carrots, peeled and grated coarsely
Mix the lemon juice, garlic and spices together in a shallow dish, add the lamb and onion and turn to coat in the mixture. Set aside for 10 mins while you make the slaw.
In a mixing bowl blend the mayonnaise, yoghurt and chilli sauce together and add the cabbage and carrot, mixing together well.
Heat a frying pan over a high heat and spray with cooking spray. Add the lamb steaks, reserving the marinade and cook for 2 mins on each side or until cooked to your liking. Remove to a plate and cover loosely with foil.
Add the onions and any remaining marinade to the frying pan and stir-fry for 5 mins until browned, adding a splash of water if the onions start to stick.
Slice the lamb thinly and toast the pittas. Slice the pittas open and tuck the lamb and onions into each pitta. Serve with the slaw in the pitta or on the side.