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Lamb Pittas with Tzatziki

To paraphrase Brick Tamland from Anchorman… I LOVE LAMB. I think it’s my favourite meat in terms of it’s flavour, but I find its versatility isn’t as great as it’s meaty brethren. That’s why I’m always looking to find or come up with as many recipes using lamb as I can, and this one is a great use of Lamb Mince that is also quick and simple. It takes a LOT of spices, and I mean a LOT, to create a flavoursome pitta which is balanced out by a light homemade tzatziki. I’m not sure whether I’ve pulled influences from Morocco or Greece here, or maybe a bit of both, but what I do know is this is a very nice and easy dish to put together when you fancy a flavoursome lamb dish.

Lamb Pittas with Tatziki

Print Recipe
Serves: 2 Cooking Time: 30 - 40 mins


  • For the Lamb:
  • 500g Lamb Mince
  • 1 x Red Onion
  • 1 tsp Coriander
  • 1 tsp Cumin
  • 1 tsp Smoked Paprika
  • 1 tsp Garlic Granules
  • 1 tsp Onion Granules
  • 1 tsp Sea Salt
  • 1 tsp Black Peppercorns
  • 1 tsp Dried Rosemary
  • ½ tsp Ginger
  • ½ tsp Cinammon
  • ½ tsp Mild Chilli Powder
  • ½ tsp Fennel Seeds
  • Wholemeal Pittas
  • 1 tbsp Olive Oil
  • For the Tzatziki:
  • 300g 0% Greek-style Yoghurt
  • ½ a cucumber
  • 1 tbsp Extra Virgin Olive Oil
  • 2 x Garlic Cloves
  • Zest of 1 Lemon
  • Juice of ½ Lemon
  • A few sprigs of Fresh Mint



Dice the red onion, and drizzle the tablespoon of olive oil into a frying pan over a medium heat and leave to heat up for a couple of minutes. Add the onions to the pan and leave to sweat and soften in the pan for 10 - 15 minutes, stirring occasionally.


Once the onions have softened, make room in the pan, turn the heat up to medium-high and add in the lamb mince and break it up with a wooden spoon and leave it to brown all over for about 5 minutes.


While the lamb is browning, add the fennel seeds, black peppercorns and dried rosemary into a pestle and mortar and grind into a fine powder. Combine the rest of the dried spices into this mixture.


Sprinkle the spices over your browning lamb and onion mixture and combine it well so all of the lamb is coated in those spices. Now you'll want to leave the lamb to cook on about a medium heat for around 15 - 20 minutes until the lamb is really brown and almost slightly crispy in places. Be sure to come back and stir it frequently.


Now to make the tzatziki - cut the cucumber in half and scoop out the seeds with a spoon. Now cut both halves of the cucumber in half again and dice into smallish cubes.


Add the yoghurt and olive oil into a bowl, and add in the diced cucumber and mix together.


Now zest the lemon and add that and half of the juice of the lemon to the bowl.


Crush the garlic, and finely chop the mint leaves and add into the tzatziki and stir together well.


Remove the seasoned lamb from the heat after it's cooking time is up, and serve with warm pittas and the tzatziki.

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