Grilled Lamb Pita with Roasted Vegetables and Creamy Yogurt Sauce

Lamb Pita Wraps
Category: Main Dishes
Servings: 4

Ingredients:

Instructions:

1. Marinate the Lamb:
   Begin by placing the lamb leg in a roasting pan. Season it with sweet paprika, cumin, and fresh ground pepper. Rub the spices evenly across the surface of the lamb, ensuring that it’s well-coated. Cover the lamb with plastic wrap and let it marinate for a few hours, or preferably overnight, to allow the flavors to meld together.

2. Roast the Lamb:
   Preheat your oven to 180°C (350°F). Once marinated, cover the roasting pan with aluminum foil to trap the moisture and prevent the lamb from drying out. Roast the lamb for approximately 1.5 to 2 hours, or until it’s tender and cooked through.

3. Prepare the Vegetables:
   While the lamb roasts, bring a pot of water to a boil. Add the potatoes and cook them for about 20 minutes until soft. Once cooked, set the potatoes aside to cool slightly before slicing them into thin rounds, about 5mm thick.

4. Grill the Eggplant:
   Wash and slice the eggplant thinly. Heat a grill or griddle pan to medium-high heat. Grill the eggplant slices on both sides until they are tender and have beautiful grill marks. Transfer the grilled eggplant to a baking dish, drizzle with 20g of extra virgin olive oil, and blend together until smooth. Set aside.

5. Cook the Potatoes:
   In a pan, heat a little extra virgin olive oil over medium heat. Add the sliced potatoes and sauté them for about 10 minutes until they turn golden brown and crispy on the outside. Once cooked, season with a pinch of salt and set them aside.

6. Prepare the Tomatoes:
   Slice the ripe tomatoes into wedges and set aside.

7. Prepare the Yogurt Sauce:
   In a bowl, combine the Greek yogurt with a pinch of salt, pepper, and a little olive oil. Stir in some finely chopped fresh dill and basil for an aromatic and creamy sauce.

8. Assemble the Pitas:
   Once the lamb is cooked, allow it to rest before slicing it thinly. To assemble the pitas, take one piece of pita bread and layer it with one-quarter of the grilled eggplant mixture, followed by a few slices of sautéed potatoes, tomato wedges, and a generous spoonful of the yogurt sauce.

9. Wrap and Serve:
   Fold the pita over the filling, pressing gently to enclose all the delicious ingredients. Repeat with the remaining pita breads, and serve immediately while the pita is warm and the filling is fresh.

Enjoy this hearty, flavorful lamb pita with the rich, smoky flavors of grilled vegetables and the cool, creamy yogurt sauce. It’s a perfect meal for a cozy dinner or a hearty lunch that brings all the best flavors together!