Greek Pitta Pouches
Greek Pitta Pouches.
Prep time: 10 mins
Cook time: 20 mins
4 lamb chump chops, trimmed of fat
1 tbsp white wine vinegar
3 tbsp olive oil
Half a small bunch mint, finely chopped
12 cocktail pitta bread pockets
Few salad leaves
150g White Stilton & Apricot cheese, crumbled
1. Grill the chops for 15 minutes, turning once.
2. Meanwhile, place the vinegar, oil and mint in a screw top jar. Season
and shake well.
3. Remove the lamb from the grill and toast the pitta bread pockets for a
few mins until they have puffed up. Split the breads open.
4. Slice the cooked lamb. Place some lettuce in the pockets and fill with
the lamb and cheese. Drizzle with the dressing and serve.