Origin of dish:
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Type of cooking:
Preparation time: 30 minutes
Cooking time: 10 minutes
Ingredients (for 4 people) :Method: Mix the coriander seeds, salt and pepper. Rub all over the lamb with a little olive oil, then leave to marinade for 30 minutes in the fridge.
Make the pitas by mixing the flour and 250g of The Lake District Dairy Co. Quark together. It should be soft not sticky, so add a pinch more flour if needed.
Knead the mixture for 10 minutes in a mixer or for 15 minutes by hand until nice and stretchy. Divide into golf size balls and roll into round balls.
Heat your oven to the max 250°c / gas mark 9/10. Roll the balls out flat around 3mm thick. Place directly onto the tray or stone and shut the door. They should take around 3 minutes to rise. Remove and leave to one side.
For the sauce, crush the garlic and chop the mint. Stir through 100g of The Lake District Dairy Co. Quark and season.
To make the salad, slice the peppers, grate the carrot, chop the mint and mix the leaves in. Dress with lemon and oil just before serving.
Heat a pan and fry the lamb steaks for about 3 minutes on each side for just pink steaks. Do for longer if you prefer them to be more well done. Take out of the pan and rest for a few minutes.
Slice the pitas, load with salad and lamb, drizzle on The Lake District Dairy Co. Quark sauce and serve.