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Monday, 03 October 2011 16:02

Huey's Fancy Pants Lamb Souvlaki

Ian 'Huey' Hewitson has been a chef and restauranteur for more than 40 years. Since arriving in Melbourne in 1971 from New Zealand , he has owned and operated many restaurants and has starred on Australian TV for the past 20 years.

Here he shares one of his recipes from his book "Huey's Bloody Good Recipes"

Fancy Pants Lamb Souvlaki


¾ cup olive oil

1 ½ lemons

4 garlic cloves, crushed

¼ red onion, finely sliced

4 ripe tomatoes, cored & sliced

¼ continental (telegraph) cucumber, sliced

½ cup plain yoghurt

2 tbsp chopped fresh mint

4 pita breads

2 tbsp chopped fresh oregano

sea salt & freshly ground pepper

2 lamb backstraps (boned loins), trimmed of all fat and sinew


To make the Greek dressing, whisk together the oil, juice of 1 lemon, 2 garlic cloves, the oregano and seasonings. Set aside

Toss the lamb in a baking tray with half of the dressing and set aside for 30 mins, turning once or twice. Then cook the lamb to the desired degree on a preheated BBQ (or ridged grill), brushing with the marinade as you do so. To check if ready, make a small cut with a sharp knife. Rest the lamb on a board for 5 mins, before slicing on the diagonal.

Toss the red onion, tomatoes and cucumber with the reserved dressing to taste

To make Tzatziki, combine the yoghurt with the remaining garlic, mint and a good squeeze of lemon juice in another bowl.

While the lamb is resting, warm the pitas on the BBQ (or ridged Grill). Then place on plates and top with the salad and then the lamb. Sprinkle with any excess dressing and flick Tzatziki over the top. Serve any extra Tzataiki on the side.

Serves 4

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