Ingredients

Method

• 1 pack Woolworths free-range lamb neck with herb rub
• 12 Woolworths mini pitas
• 2 x 180 g tubs Woolworths caramelised onion hummus
• baby cucumbers, sliced, for serving
For the chimichurri, mix:
• 10 g mint, finely chopped
• 15 g coriander, finely chopped
• 10 g parsley, finely chopped
• 1 red chilli, finely chopped
• 2 garlic cloves, minced
• 2 T olive oil
• 1 T canola oil
• 2 limes, zested and juiced

Method

Ingredients

1. Cook the lamb according to package instructions. Chargrill the pitas on a braai grid or in a smoking-hot pan.

2. Slice the lamb and serve with the pitas, hummus, baby cucumbers and chimichurri.

Find more braai recipes here. 

Photograph: Sadiqah Assur-Ismail
Production: Hannah Lewry
Food Assistants: Claire-Ellen van Rooyen and Ellen Scwerdtfeger