Lamb & Mint Pita Pockets Recipe

Ingredients:

• 500g Bayside Butchery lamb, sliced
• 4 pita breads
• 1 cucumber, diced
• 1 tub of pomegranates
• 1 cup cherry tomatoes, halved
• 1 cup plain yoghurt
• 2 tbsp fresh mint, chopped
• 1 tbsp olive oil
• Salt and pepper to taste

Method:

1. Season lamb slices with salt and pepper. Sear in olive oil over medium heat until cooked through.
2. In a bowl, mix yogurt and mint to create a refreshing sauce.
3. Fill each pita pocket with lamb slices, cucumber, and cherry tomatoes. Drizzle with the mint yogurt sauce. Add pomegranates
4. Serve warm and enjoy a quick, flavour-packed meal!