Serves 4

Ingredients

•  500g lean lamb leg steaks

Tomato Yoghurt Sauce

•  ¼ cup Wattie’s Tomato Puree
•  ¼ cup plain unsweetened yoghurt
•  ¼ cup sour cream or use extra yoghurt
•  ½ -1 teaspoon minced chilli (optional)

To Serve

•  8 small pita pockets
•  1 cup hummus
•  2 cups of your favourite prepared coleslaw
•  ¼ cup chopped mint

Method

Slice the lamb thinly. Season well with oil, salt, pepper and a little ground cumin or coriander.

In a bowl combine all the ingredients for the Tomato Yoghurt Sauce.

Heat a barbecue until very hot, then sear the lamb over a high heat, stirring until cooked through. Set aside.

Spread a generous amount of hummus inside the pita pockets. Fill with coleslaw, sliced lamb, mint and a spoonful of the Tomato Yoghurt Sauce. Serve warm.