Spiced Lamb Pitas

Serves 4 (as a side)
recipe from Donna Hay magazine

250g lamb mince
1/4 teaspoon ground coriander
1/4 teaspoon ground cumin
1/4 teaspoon chili flakes
sea salt and black pepper
1/2 cup chopped flat leaf parsley
4 pita breads, split
180g goat's cheese
olive oil, for brushing

Preheat the oven to 220c (425f). Place the mince, coriander, cumin, chili, salt and pepper and parsley in a bowl and mix well to combine. Spread one half of the pita breads with the goat's cheese and top with the lamb mince. Sandwich with the remaining pita breads. Brush with olive oil and place on a baking tray. Cook for 10 minutes or until the bread is crispy and the lamb is cooked through. Slice and serve with dips such as hummus, baba ghanoush or beetroot.

The Culinary Chase's Note: The spices here mingle beautifully with the lamb especially the chili. I found it easier to prepare the pitas on the baking tray. This way the stuffing won't fall out of the sides when you lift the pitas from the prep counter to the trays. I made my own baba ghanoush and its smoky flavour was a perfect condiment to serve with the lamb pitas.