London lunch box: Lamb pittas with aubergine mint salsa and feta

Over the last few weeks, the internet has been filled with Easter lunch suggestions, mainly showcasing lamb. I had been surreptitiously storing away ideas and planning to create my own fabulous spread over the bank holiday weekend. I love a good plan you see. I’m constantly making to-do lists. Indeed few things make me happier than a full excel sheet schedule. But I sometimes wonder if I spend more time organising than actually doing? So this weekend when my best-laid plans were thrown out of kilter due to a broken oven, I was forced to abandon all the lists and ended up getting a takeaway instead. Lamb koftas are still an acceptable Easter feast, right?

To make up for my lack of cooking this weekend, our lunch box recipe is a little homage to the beauty of lamb. We’re making a kind of moussaka-style filled pitta by combining the lamb with an aubergine and tomato salsa, creamy feta and a sprinkle of mint. If you, unlike me, did manage to be a domestic god/goddess this weekend, then this works wonderfully with leftover lamb leg or shoulder. For the rest of us, we’re using lamb leg steaks. The first time I cooked with this cut I was surprised by the tenderness you get without even having to marinate them and it’s also a relatively cheap. Just quickly pan-fry for a couple of minutes on each side. For an easy lunch or dinner they’re lovely with a side of rosemary potatoes and spinach yoghurt (mix wilted spinach with fresh mint, garlic, cumin, black pepper and Greek yoghurt). Or try spicing them with a rub of harissa, crushed cumin, fennel and coriander seeds and a drizzle of olive oil, then serve with giant couscous and caramelised fennel.

6 cherry tomatoes

1 small aubergine

2 tbsp olive oil

Small handful of mint leaves, finely chopped

Zest of 1 lemon and juice to taste

2 x 150g lamb leg steaks

40g watercress

40g feta

Sea salt flakes, cracked black pepper

To make the aubergine salsa:

Slice the tomatoes horizontally. Dice the aubergine and season generously with salt and pepper. If you have time, leave the aubergine to sit for 5-10 minutes, so that the salt softens it and it soaks up less oil. Heat 1 tbsp olive oil in a wide-based pan on a medium heat. Once hot, cook the aubergine for 5-6 minutes until golden brown. Transfer from the pan, then mix in a bowl with the tomatoes, mint and lemon zest. Season to taste with lemon juice. I like to use the juice of half a lemon for a sharp salsa to contrast with the lamb and feta.

To cook the lamb:

Season the lamb steaks on both sides with salt and pepper. Heat 1 tbsp olive oil in the same pan on a medium-high heat. Depending on the lamb, you may not need to use all the oil. I usually start with ½ a tablespoon and use the rest if needed. Once hot, cook the steaks for 2 - 3 minutes on each side for medium-rare (5 minutes on each side for well done). Rest the lamb on a warm plate for a few minutes before slicing into thin strips. I love to pour any juices left on the plate over the lamb before serving. Toast the pitta breads and fill with the watercress, lamb, aubergine salsa and feta.

Laoise (Lee-sha) is a chef, food stylist and writer, living in London. Follow her on Twitter and Instagram. She studied at Leiths School of Food and Wine, where she now teaches. She has worked in a number of top London restaurants including The Dairy in Clapham and Paradise Garage in Bethnal Green.