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Lamb neck and baked pitas- Peter Gordon, The Providores and Tapa Room

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Prep 20 minutes
Cook 25 minutes


Lamb neck

900 g lamb neck fillet, trimmed of excess fat and sinew
4 tbsp extra-virgin olive oil
1 tsp salt

Baked pitas and toppings

3-4 pita breads, depending on size, torn into pieces
2 tbsp red wine vinegar
150 g Kalamata olives
200 g feta cheese, roughly crumbled
4 tomatoes, cut in half crossways
2 small cucumbers, peeled and sliced
6 figs, peeled, stems removed and thickly sliced
30 mint leaves, torn
1⁄2 tsp dried oregano
1 juicy lemon, cut into six wedges
1⁄4 tsp black pepper
1 tsp salt


Lamb neck

Preheat the oven to 170°C.

Season the lamb with salt and pepper, and brush with 1 tsp of the oil.

Put it in a roasting dish on a medium heat and cook until well browned on all sides.

Remove the lamb from the dish and add the pita bread, tossing it around to coat in the fats.

Sit the lamb on the bread in the roasting dish and roast in the oven until the lamb is cooked (neck fillets will take about 10 mins). Because lamb neck can be a little fatty, cooking it medium works best here.

Remove the lamb to another dish and leave to rest in a warm place for 10 mins, then slice it and put it on a plate, reserving the cooking juices.


Baked pitas and toppings

Drizzle the vinegar over the pita, add the olives and half the remaining olive oil and toss together. Bake until the bread is crisp (8–10 mins), then remove from the oven.

While the bread is baking, gently squeeze out the tomatoes. Cut the flesh into chunks and mix with the cucumber, mint, feta, oregano and remaining olive oil.

Add the figs to the tomato salad. Toss everything together,season lightly with salt and coarsely grind on 1⁄4 tsp of black pepper.

Pile the tomato salad on top of the crisp pita. Lay the lamb on top and drizzle over the cooking juices.

Serve with lemon wedges.