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Ingredients

• 2 cloves garlic
• 1 red chilli, deseeded and roughly chopped
• 1 large sprig rosemary, leaves picked
• 2 pinches coarse sea salt
• 1.5 tbsp apricot jam
• 1 tbsp white wine vinegar
• 3 tbsp extra virgin olive oil
• 700-800 g tender lamb, trimmed and cubed
• 6 apricots, slightly under-ripe, quartered and stoned

• 200 g Greek yogurt
• 2 cloves garlic, crushed
• 1 large carrot, grated
• 2 tbsp mint, chopped

• 8 pitta bread, warmed in the oven
• 8 cos lettuce, leaves separated shredded

Description

Expand Your Barbecue Repertoire With Sophie Grigson's Fruit-marinated Lamb Served In Warm Pittas With A Refreshing Yogurt Relish

UK TV