Greek Pitta Pouches

Greek Pitta Pouches. 


Serves 6 

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 

Black pepper 


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.