SLICED LAMB RECIPES RECIPES

Steps:

• Whisk together the yogurt, vinegar, 1/4 cup of olive oil, lemon juice, garlic, cinnamon, nutmeg, oregano, and bay leaf in a bowl, and pour into a resealable plastic bag. Add the thinly sliced lamb, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator 6 hours to overnight.
• Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Pour in the meat and marinade, and cook until the lamb is no longer pink, and is tender, 15 to 20 minutes. Stir frequently as the meat cooks. Divide the cooked lamb meat among the warmed pita breads, and garnish with tomatoes, onion, and fresh mint leaves to serve.

Steps:

• Heat the oven/grill to 220°C (200°C in a fan oven), 425°F, gas 7.
• Place the peppers on a baking tray lined with baking paper. Grill until the skin blisters and blackens. Remove from the grill, cover with a damp cloth and leave to cool. Then peel and slice.
• Season the potatoes with salt and ground black pepper. Place them on a baking tray and sprinkle with olive oil. Reduce the temperature to 200°C (180°C in a fan oven), 400°F, gas 6 and roast the potatoes for 20-25 minutes, turning occasionally.
• Season the meat with salt and ground black pepper. Heat the olive oil in a pan and quickly brown the meat on all sides. Remove from the pan and place on the baking tray with the potatoes for the last 5-8 minutes of cooking time.
• Mix the curry powder with 3 tablespoons oil and brush it onto the potatoes. Continue cooking until done.
• Mix the lemon juice with the wine vinegar and 4 tablespoons olive oil. Toss the salad with the dressing and season with salt and ground black pepper.
• Divide into 4 bowls and add the mozzarella. Slice the meat thinly and place it on top of the salad with the potatoes. Add the pepper and serve immediately.