FoodCoop Recipes
Slow Roast Pulled Lamb Greek Style Toasted Pitta Kebabs
British shoulder of lamb. Hard working muscle which means it is suitable for slow roasting, to break down the fibers and turn it into a tender cut. Good for stewing, or slow roasting, and is often used to make mince. Rich with flavour.
Prep
10 minutes
Cook
180 minutes
Serves
6
Ingredients
500g shoulder of lamb
5 cloves of garlic
olive oil juice of 1 lemon
3 sprigs of rosemary
6 white pitta breads
half a cucumber, diced
1 red onion, finely sliced
400g feta cheese crumbled
bag of watercress
5 tbsp light mayonnaise
Method
Pre heat the oven to 160C/300F/gas 3.
Cover your lamb in olive oil, and season all over with salt and pepper.
With 4 of the garlic cloves, peel, and quarter them. Spike them into the meat, along with the sprigs of rosemary.
Cover with tin foil and roast for 3 half a hours until the meat falls away from the bone.
When cooked, pull the lamb apart using two forks, to create your shredded lamb.
In a separate bowl, add the watercress, cucumber, onion and feta. Mix together. Dress with 3 tbsp of olive oil and the lemon juice.
Make a garlic mayonnaise by finely chopping a clove of garlic, and mixing it with the mayonnaise.
Toast all of the pitta breads, and make a pocket down the middle. Spread over a good dollop of the garlic mayonnaise.
Add a handful of the salad mixture, and then top liberally with the shredded lamb.
