Save Recipe

Lamb & Eggplant Pitas
Lamb and eggplant are such a delicious combination, and these tasty pitas are sure to be a hit with the whole family.
Prep Time
30 mins mins
plus marinating
Cook Time
25 mins mins
BBQ
Kids
Potluck
Ingredients
600g boneless butterflied lamb leg, rump, or steak, thinly sliced across the grain
2 cloves garlic, crushed
2 tsp ground cumin
1/2 tsp smoked paprika
finely grated zest of 1 lemon
2 eggplant, sliced into 2cm thick rounds
4 tbsp extra-virgin olive oil
TO SERVE
6 pita bread, split and warmed on the barbecue
Greek yoghurt, or tzatziki
toasted pine nuts
coriander leaves
Method
Toss lamb with garlic, cumin, paprika, lemon zest and juice, salt and pepper. Cover and chill for up to 3 hours.
Brush eggplant slices on both sides with oil and season with salt and pepper. Barbecue eggplant over medium heat until tender (about 8 minutes each side), then stack on a plate while you barbecue lamb in a single layer over high heat until just cooked through (3-4 minutes per batch).
Serve lamb and eggplant on a platter with pita breads, tzatziki or yoghurt, tomato relish, pine nuts and coriander so everyone can help themselves.