Ingredients
1 kg of butterflied leg of lamb
400g plain yoghurt
4 cloves garlic, chopped
11/2 tsp cumin
1 tsp salt
1 tsp cracked pepper
6 wholemeal pitas
2 tomatoes, sliced
1 red onion, finely sliced
Hummus to taste

Method

Combine the lamb, yoghurt, garlic, cumin, salt and pepper in a container. Cover and marinate the meat for at least two hours. Preheat a grill on medium, remove the lamb from the marinade and wipe away most of the yoghurt. Place the meat under the grill. Cook for 10-15 minutes a side, until the lamb is well charred on the outside and feels firm but stringy to the touch. For medium-rare, a thermometer inserted into the deepest part of the lamb should read 50ºC.

Remove the lamb from the grill and let it rest for at least 10 minutes. In the meantime, warm the pitas under the grill for 30 seconds a side. Once the lamb has cooled slightly, slice it very thinly with a sharp knife and serve with the warm pitas, tomato, onion and hummus. Serves 6.

Nutritional information per serving: 1948 kilojoules, 49 grams protein, 40g carbohydrates, 12g fat (3g saturated), 6g fibre, 833 milligrams sodium.