Lamb and pomegranate sandwich

Step 1/4

• ½ pomegranate
• ½ clove garlic
• 7½ g mint
• 200 g Greek yogurt
• ½ tsp cumin
• salt
• sugar

• bowl
• cutting board
• knife

Halve pomegranate, deseed, and set aside. Finely chop garlic and set aside. Finely chop mint. Add yogurt to a bowl and mix with chopped mint and cumin. Add salt and sugar to taste.

Step 2/4

• 1 tbsp olive oil
• 200 g lamb fillet
• 2 tbsp pistachios
• salt
• pepper

• oven
• 2 pans

Preheat oven to 180°C/350°F. Heat olive oil in a pan over medium-high heat. Season lamb with salt and pepper and sear for approx. 2 min. on both sides along with chopped garlic. Remove from pan and set aside. In another pan, toast pistachios over medium-high heat for approx. 2 min. Set aside.

Step 3/4

• 2 pieces pita bread

Transfer pita bread to oven and toast for approx. 2 min. on 180°C/350°F. Thinly slice lamb fillet.

Step 4/4

Remove pita bread from oven and fill with yogurt sauce, pomegranate seeds, toasted pistachios, and thinly sliced lamb. Serve immediately. Enjoy!

Enjoy your meal!