|400 g||lamb fillet|
|400 g||Greek yogurt|
|2 tbsp||olive oil|
|4 pieces||pita bread|
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.
Remove pita bread from oven and fill with yogurt sauce, pomegranate seeds, toasted pistachios, and thinly sliced lamb. Serve immediately. Enjoy!