Greek Lamb

Name: Greek Lamb
Cook time: 20 min
Yield: 2
Cuisine: Filippiada, Greece

with spring tabbouleh, beetroot tzatziki and GF garlic pita

Ready in around 20 mins

Nutritional Info:

Serving Amount:

Serves 2 people

Cooking Instructions:

Before cooking:

Preheat oven to 210°C and Bring a pot of water to the boil.
1. TO PREPARE THE BUCKWHEAT AND PITA:

Trim the ends of the green beans and discard then cut into 1 cm pieces. Place buckwheat in the pot of boiling water and bring back to the boil. Once boiling reduce the heat to low but keep the buckwheat simmering and cook for 7 mins, stirring a few times. Add the green beans a cook for a further 3 mins then drain into a sieve and spread out on a large plate to cool. Wrap the pita bread in tin foil and place on an oven tray. Warm for 8-10 mins in the oven. Alternatively toast your pita in your toaster. Cut in half before serving.
2. TO MAKE THE SPRING TABBOULEH:

Cut the cherry tomatoes in half. Remove the mint and parsley leaves from their stalk and roughly chop. Mix mint, parsley, cherry tomatoes and rocket in a salad bowl with the cooked buckwheat, green beans and 1-2 tbsp of olive oil and season with salt and pepper to taste.
3. TO COOK THE LAMB MINCE:

Heat a large frying pan over a medium-high heat. Add the lamb mince and use a wooden spoon to break up the mince and fry for 4-5 mins until browned. Add the pot of cumin tomato paste and season with salt and pepper and stir to combine and cook for a further 1-2 mins then remove from the heat.
TO SERVE:

Divide spring tabbouleh between plates. Top with cumin lamb. Spoon over beetroot tzatziki. Serve pita bread on the side.