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This recipe was uploaded by lovedips.co.uk
Per serving: 500 kcal, 25.2g fat, 7.9g saturates, 9.1g sugars, 1.5g salt
2. Preheat the oven to 200C/gas mark 6. Preheat a griddle pan. Add the lamb and cook over a medium heat for 15 minutes, turning occasionally, until it is charred all over. Transfer the meat to a roasting tray and bake for 10-15 minutes, depending how pink you like your lamb.
3. Whilst the lamb is cooking, place all the vegetables in a bowl. Add the oil and seasoning and toss to mix. Place the vegetables in the griddle pan in batches and cook for 6-8 minutes, turning until they are charred and tender. Transfer to a plate and keep warm.
4. To make the dip, mix the houmous, yogurt and mint together and season to taste.
5. Slice the lamb and arrange on a platter with the vegetables and dip. Serve with the pitta.
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