Lamb Pita

Achieving an intense flavour is the goal and the means is sweet, succulent lamb. Find it fresh so that you needn't overcook it in order to kill bacteria (you can still see some pink flesh in my photo). Any assortment of your favourite vegetables will do, and any sauce can be added.

Serves two (one chop per person)

4 small pitas
2 lamb chops (each the size of your palm)
1 small onion, sliced into long, thin pieces
1 tbsp olive oil
cucumber, quartered and sliced
green peppers, sliced
tomatoes, diced
200g feta cheese, crumbled

Rub the lamb chops with some salt and any desired spice (I prefer just salt -- the flavour of lamb is pungent and stands well alone). Heat a medium skillet to extreme temperature, then quickly add one tbsp of olive oil and drop in the lamb chops, searing one side and flipping after a minute or two and searing the other side for 30 seconds. Reduce the heat to low, remove the lamb to a cutting board and add the onions to the pan with a tablespoon of water. Remove any bones from the lamb and chop it into slices, ready for stuffing into the pita.

Now is a good time to heat your pitas if you like them warm: a 350 F oven for 4 minutes will do the trick, but a microwave makes a quick (albeit slightly tougher) substitute.

Once the onions have been sautéed and are beginning to soften, remove them from the pan and turn off your stove -- it's time to stuff the pitas and add your sauce of choice. A sharp tzatziki does nicely, or even a balsamic vinaigrette.