Rosemary Lamb Pita Breads

The ingredient of Rosemary Lamb Pita Breads

• 750g lamb rump steak trimmed cut into 2 5cm cubes
• 1 tablespoon chopped fresh rosemary
• 1 small onion finely chopped
• 2 garlic cloves chopped
• 1 2 cup 125ml red wine
• 2 1 2 tablespoons olive oil
• 1 lemon juiced
• sea salt freshly ground pepper
• pita bread to serve
• mixed salad leaves to serve
• sliced tomato to serve
• greek style yoghurt to serve

The Instruction of rosemary lamb pita breads

• place the lamb in a glass or ceramic dish add the rosemary onion garlic red wine oil and lemon juice season with salt and pepper toss well cover and refrigerate for 2 hours to marinate
• heat a chargrill or frying pan over a medium high heat drain the lamb of the marinade and cook tossing until cooked through set aside for 5 minutes to rest
• toast the pita breads and serve filled with the salad leaves tomato lamb and drizzle with a little yoghurt serve immediately

Nutritions of Rosemary Lamb Pita Breads

calories: 446 213 calories
calories: 29 grams fat
calories: 9 grams saturated fat
calories: 1 grams carbohydrates
calories: 1 grams sugar
calories: n a
calories: 41 grams protein
calories: 122 milligrams cholesterol
calories: 120 42 milligrams sodium
calories: https schema org
calories: nutritioninformation