Lamb Pitta Pockets

Lamb is expensive at the moment, but this dish makes lovely use of the meat and makes a little go a long way!

Simply cut your lamb into cubes, and fry (as always, I use low fat oil, just a squirt!) with a little mint (fresh if you've got it or I used dried) and some sweet chili dipping sauce.

Meanwhile, toast your pittas - and be careful as those things get blimen hot! So carefully wait for them to be puffed open enough and then remove them from the toaster and cut one in half. Insert some of the lamb and prepare a dressed salad for the site! Easy!