• 1tbs Dried Oregano
  • 2ts Ground Cumin
  • 1 Pinch Salt and Pepper
  • 1 Pinch Paprika
  • 1 Pinch Cayenne
  • 1/4 Cucumber (chopped into small bits)
  • 2 Medium Tomatoes
  • 250g Yoghurt
  • 1 Clove Garlic
  • 1 Handful Fresh Chopped Mint
  • 2 Lamb Leg Steaks
  • 2 Large Flatbread/Pitta
  • 2 large handfuls of ChipsĀ 


  • Prep the marinade. Combine the dried oregano, cumin, paprika, cayenne, salt and pepper with a glug of oil and cover the lamb steaks, leave to one side to marinate
  • Throw the chips in the oven, follow pack instructions
  • While the chips are cooking, prepare the tzatziki. Combine the yoghurt, chopped cucumber, crushed garlic, a handful of chopped mint ( minus stems ), and a pinch of salt and pepper in a bowl, mix well and put in the fridge while the flavours mingle
  • Next chop the tomatoes and cucumber into thin slices and prepare any additional salady bits you want to add to the flatbread
  • When there are ten minutes left to go on the chips, cook the lamb steaks for a minute and a half each side on a high heat, wrap loosely in foil then put in the oven for 5 minutes
  • Once 5 minutes is up, take the lamb steaks out of the oven and leave them to rest on the side (still wrapped in foil) while you finish everything else off
  • Lightly toast the pitta/flatbread in a toaster (dab with water beforehand so they puff up nicely)
  • Slice the lamb into strips, plate up and enjoy (pour the resting juices over the lamb for even more flavour)

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