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Italian Recipe Eggplant Lasagna (Melanzane)

Join us at Vito's Italian Cucina when this week we dish up another one of my Mothers Favorite's " Eggplant Lasanga" and this episode we will also be entertained by the musical artistry of Reno Di Bono. Don't miss it folks ....... Ciao 4 Now !

 

Minted lamb pitas with red onion and tomato salad

This recipe has Greek flavors in abundance. Marinating any meat in yogurt makes it very tender, the longer it is left marinating before cooking, the better.
Difficulty Cost
Category: Lamb Recipes  -  Author: Rose Maringal
Ready in: 30 min  - 
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Minted lamb pitas with red onion and tomato salad

Ingredients

For 4 people ()

  • 325 lamb scalope's or steaks,fat trimmed off
  • 2 grams chopped plum tomato
  • 1 small red onions,thinly sliced into rings
  • 2 tablespoon extra virgin olive oil
  • 1 teaspoon balsamic vinegar
  • 2 wholemeal pita breads
  • 1 lemon wedges to serve
  • 3 tablespoon Greek yogurt
  • 1 garlic clove , crushed
  • 2 tablespoon finely chopped fresh mint
  • 1 cups mint leaves for salad
  • 0.5 teaspoon ground cumin
  • 1 pinches sea salt and fresh ground pepper
  • 1 squeeze of lemon juice a little extra for the lambs

Directions

  1. First you need to make the marinade. Mix together the yogurt, garlic, chopped mint, lemon juice and cumin in a bowl. Add salt and pepper to taste. Put the lamb steaks on a plate and smother each of them with the marinade. Cover and leave in a cool place to marinate for a few minutes.
  2. While the lamb is busy marinating, mix together the tomatoes, red onion, mint sprigs, 1 tablespoon of olive oil, balsamic vinegar and add salt and pepper to taste.
  3. Take the lamb out of the marinade. Take a heavy based grill pan or griddle and brush it with the remaining oil, place on the heat until it starts to smoke. Cook the lamb for about 3 minutes on each side.
  4. Take the pita breads and briefly place them under running water, the put them in the toaster or under a hot grill for a few minutes. This will make sure that they puff up but not become brown and crisp. Sprinkle the cooked lamb with a squeeze of lemon juice and slice thickly. Split the pita breads open and fill with the tomato salad and slices of lamb.
  5. As a variety, the marinade also works well with chicken fillets that have been slightly beaten flat before marinating.
  6.  
  7. note: the last seven ingredients are for marinating

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