Remove the foil from the lamb and baste with any juices at the bottom of the tray. Return to the oven for 15 minutes, until just browned around the edges. To serve, lay the pitta breads on a ...

This recipe by BBC Good Food is hailed as "fresh and simple," and the recipe creator, Barney Desmazery, says it's "perfect served with toasted pitta bread or slow-roasted lamb." Keep the dip in an ...

Lamb chop pakoras hide tender spiced lamb within ... To make the fattoush, preheat the oven to 220C/200C Fan/Gas 7. Split the pitta breads crossways so you have 4 thin flatbreads.

Brush with lamb fat on both sides and grill over charcoal or fry on the hot griddle pan for about 5 minutes on each side, then place in the oven for 6–8 minutes. Remove the pitta from the oven ...