GREEK MEZE GYROS BOWLS

Women's Weekly (Malaysia) - - Living -

Prep 15 mins | Cook 30 mins | Serves 4

4 lamb leg steaks Zest, juice ½ le­mon 2 tsps Greek sea­son­ing 2 gar­lic cloves, crushed 500g kumara, peeled, 1cm 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 50g rm feta, crum­bled ½ cup tzatziki dip

cup pit­ted Kala­mata olives Mint leaves, to serve

1. Pre­heat oven to hot, 200°C. Line two oven trays with bak­ing pa­per. 2. In a shal­low dish, com­bine lamb, juice and zest, sea­son­ing and gar­lic. 3. 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. 4. Pre­heat a bar­be­cue or char­grill on high. Cook pita bread 1 min each side un­til grill marks ap­pear. 5. 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. 6. 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.

Mar­i­nate the lamb for 30 mins, or overnight if time al­lows.

Newspapers in English

Newspapers from Malaysia

© PressReader. All rights reserved.