Pita lamb treat inspires reboot

My brother, Rob, cooked us lunch last week for his birthday. Somehow we were the lucky ones, and he did all the work.

We had four generations at the table so things were pretty relaxed. He made it look easy too, a trick all good cooks have up their sleeve.

On the menu was some lamb, which he panfried quickly, and a green dressing, like a runny salsa verde, some delicious hummus, and a refreshing cucumber salad. We pocketed the ingredients all up into pita bread.

This proved to be a novelty to the eldest at the table, my 95-year-old grandmother. ‘‘This is different,’’ she remarked, ‘‘I think it was the flat bread, which turns into a pocket!’’

I came home all inspired, but I chose to use a boned leg of lamb to try something different. Rob had used lots of Mediterranean spices, whereas I used more herbs. Minced lamb would work too.

Cucumber and radish salad

4 small cucumbers
1 bunch of radishes
1 red onion, sliced into strips
2 mild red chillies sliced into fine strips
2 tbsp coriander chopped
1 tbsp parsley chopped
3 tbsp rice wine vinegar
1 tbsp sugar
2 tbsp poppy seeds
6 tbsp olive oil
salt and pepper

Cut the cucumbers in half lengthways, then slice them, not too thinly, about a centimetre or so. Cut on the angle so you get longer pieces.
Mix all ingredients together. Taste and check seasoning, salt, pepper, vinegar and sugar. It is meant to be quite sharp.

Lamb

1 boned and butterflied leg of lamb
ginger, the size of a thumb
2 tbsp brown sugar
3 tbsp rice wine vinegar
2 tbsp oregano leaves chopped
3 tbsp mint leaves, chopped
3 tbsp parsley leaves, chopped
salt and pepper

Marinate the lamb with all the ingredients in a bowl for a few hours. Make sure the barbecue is very hot. Put the lamb on one side for about seven minutes. When there are a lot of black bits, turn and seal the other side. How you like your meat cooked and its size will determine the cooking time.

I had a small leg, and it was thin when spread out on the grill and the sealing was enough cooking time. I then rested it for 15 minutes and it was still pink inside. Slice the meat very finely.

Serve the meat on a bed of hummus, with some dressing poured on top and chopped parsley and pine nuts to garnish.

Warm the pita bread in the oven for a few minutes, and everyone can help themselves.

Dressing for the meat

1 bunch of parsley, finely chopped
1 green chilli, finely chopped
6 tbsp lime or lemon juice
3 garlic cloves, finely chopped
up to ½ a teaspoon of salt
3 tbsp rice wine or white wine vinegar

Put all the ingredients into a small bowl and mix well.

>> Kate McKay is co-owner of Lynwood Preserves.