Slow Roast Pulled Lamb Greek Style Toasted Pitta Kebabs

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Serves: 6
Preparation: 10 minutes
Cooking Time: 180 minutes

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.



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

  1. Pre heat the oven to 160C/300F/gas 3.
  2. Cover your lamb in olive oil, and season all over with salt and pepper.
  3. With 4 of the garlic cloves, peel, and quarter them. Spike them into the meat, along with the sprigs of rosemary.
  4. Cover with tin foil and roast for 3 half a hours until the meat falls away from the bone.
  5. When cooked, pull the lamb apart using two forks, to create your shredded lamb.
  6. In a separate bowl, add the watercress, cucumber, onion and feta. Mix together. Dress with 3 tbsp of olive oil and the lemon juice.
  7. Make a garlic mayonnaise by finely chopping a clove of garlic, and mixing it with the mayonnaise.
  8. Toast all of the pitta breads, and make a pocket down the middle. Spread over a good dollop of the garlic mayonnaise.
  9. Add a handful of the salad mixture, and then top liberally with the shredded lamb.


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