Slow Roast Pulled Lamb Greek Style Toasted Pitta Kebabs
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
- 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.