Don't get us wrong, we love a Sunday roast. But lamb can be also quick and easy. As this recipe for Scotch lamb and tzatziki pitta illustrates.
Most people probably think of spring when they hear the word 'lamb'. It's true that springtime is when lamb is at its most tender but, as autumn rolls around, the lambs have had more time to graze and develop more flavour.
Quality Meat Scotland (QMS) would love to see us all using more Scotch Lamb PGI into our midweek meals.
To this end, they have developed a range of new, quick and simple recipes dishes that champion one of Scotland’s finest ingredients.
Forming part of QMS’ recently launched Scotch Lamb, Naturally campaign, the recipes are designed to help Scots stuck in a mealtime rut by providing new ideas for quick and tasty dishes that the whole family will love.
You can browse them all here.
Delicious and simple to cook
Kirsty Fox, Marketing Manager at QMS, said: 'For many families, finding new dishes to cook outside of their staple routine dinners can be a challenge. We wanted to help Scots who are bored of eating the same meals week in week out by providing inspiration for dishes that are delicious and simple to cook.
'At this time of year there is a plentiful supply of Scotch lamb, which is a fantastic ingredient that is often overlooked in recipes in favour of other meats like chicken. We want to help Scots fall back in love with Scotch lamb by showcasing its taste credentials in a range of quick and easy dishes.
'When shopping for lamb make sure to look out for the blue Scotch Lamb PGI logo in supermarkets and at local butchers to ensure your lamb is of the highest industry standards.'
Scotch lamb and tzatziki pitta
Prep time - 10 mins
Cook time - 15 mins
· 600g Scotch Lamb PGI leg steaks
· Juice of 1 medium orange
· Juice of 1 lime
· Juice of 1 lemon
· 30ml soy sauce
· ½ tsp chilli flakes
· ½ tsp ground cumin
· ½ tsp garlic powder
· ½ tsp ground ginger
· ½ tsp ground black pepper
· 1 x little gem lettuce, shredded
· 1 x red onion, thinly sliced
· 4 x pitta breads
· 120g reduced fat Greek yoghurt
· 1/3rd cucumber
· 1 x tsp dried mint
· 4 x kebab skewers
1. Chop the lamb steaks into chunks and put into a bowl
2. Squeeze the juice from the orange and the lime and pour over the lamb along with the soy sauce
3. Sprinkle over the chilli, cumin, garlic and ginger and mix well
4. Allow to marinate for 10 mins or longer if you have time
5. Remove the lamb from the marinade and divide between the skewers
6. Grill or BBQ for 15mins - turning as you cook
7. Meanwhile make the tzatziki - peel the cucumber - cut in half and with a teaspoon scoop out the seeds
8. Mix the dried mint, cucumber and yoghurt together in a bowl and mix well
9. Grill the pittas - split in half, divide the lettuce and red onion between the pittas
10. Top with the lamb, squeeze over the lemon juice and serve alongside the tzatziki