Grilled Lamb Pitta

British lamb is now in season and it really is at its most succulent at this time of year.  You cant beat British lamb for welfare, quality and flavour.  So to help you enjoy your lamb and reduce waste our partners at Love Food Hate Waste have provided this lovely recipe to inspire you to rediscover the joys of cooking.  


  • 250g British lamb mince
  • 10g parsley
  • 10g mint
  • 15g red onion
  • 250g cucumber
  • 2 tablespoons of natural yoghurt
  • 2 wholemeal pitta breads
  • Half a teaspoon of cinnamon
  • 150g cherry tomatoes
  • 1 gem lettuce


  • Chop the cherry tomatoes in half and coarsely chop the baby gem lettuce. Cut the red onion in half through the root and then cut it into very thin, crescent shaped slices. Slice each pitta bread in half then finely chop the parsley and the mint.
  • Peel the cucumber then use your peeler to peel long thin ribbons. When you reach the soft part in the middle, rotate it a bit and carry on peeling. Mix the cucumber ribbons with 2 tablespoons of yoghurt, a teaspoon of sliced red onion and a pinch of salt and pepper.
  • Pre-heat your grill to high heat.
  • To make the lamb patties; simply mix together the minced lamb, the cinnamon, a quarter of a teaspoon of salt and three quarters of the parsley and mint. Work the mixture really thoroughly with your hands for a few minutes.
  • Divide the mixture into 4 portions and gently press each one into a burger shape (try not to compact the meat too much). Rub a light coating of olive oil on each burger before transferring them to a baking tray. Grill them on the top shelf nearest the grill for 3 minutes on each side.
  • In a bowl mix together the baby gem lettuce, a sprinkle of red onion, the cherry tomatoes and the remaining parsley and mint. Season your salad with a pinch of salt and pepper before drizzling over a teaspoon of olive oil.
  • Put your pitta breads on a baking tray under the grill for about a minute on each side to lightly toast them (alternatively you can stick them in the toaster but keep an eye on them as they only need to be warmed up rather than crispy).
  • Serve the lamb inside the pitta breads, with a healthy spoonful of your cucumber relish and your salad on the side.

For more recipe suggestions like this visit


James Thompson James Thompson

Waste Prevention Officer, Waste Management, Shropshire Council

Read More from James Thompson