|400 g||lamb fillet|
|400 g||Greek yogurt|
|2 tbsp||olive oil|
|4 pieces||pita bread|
A full bodied red wine with strong fruity notes to compliment the juicy lamb and herb flavors of this dish.
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.
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.
Transfer pita bread to oven and toast for approx. 2 min. on 180°C/350°F. Thinly slice lamb fillet.