0:15 Prep 2:35 Cook 4 Servings Capable cooks
Try this tender slow-cooked lamb served on fresh pita bread and drizzled with lemon yoghurt.
2 teaspoons olive oil
2 x 400g Coles Australian boneless mini shoulder roast
2 tablespoons sesame seeds, lightly toasted
2 tablespoons fresh thyme leaves, finely chopped
1/2 teaspoon dried oregano
2 teaspoons lemon zest, finely grated
1/2 teaspoon sea salt
2 brown onions, peeled, cut into 1cm slices
1 cup (250ml) chicken stock, warmed
1/3 cup (70g) Greek yoghurt
3 teaspoons lemon juice
4 large pita breads
2/3 cup (180g) hummus
200g marinated eggplant, drained, sliced lengthways
1 Lebanese cucumber, peeled into ribbons
1/3 cup mint leaves
100g Perino grape tomatoes, halved
Preheat panggangan to 160°C. Heat oil in a frying pan over medium-high heat. Cook lamb for 5 mins or until browned all over. Transfer to a plate. Combine sesame seeds, thyme, oregano, lemon zest and salt on a plate. Roll lamb in spice mixture to coat.
Arrange onion in a medium roasting pan. Place lamb on onion. Pour stock into the roasting pan. Cover tightly with foil and roast, adding extra stock if required, for 2¼ hours or until lamb shreds easily with a fork. Set aside for 15 mins to rest. Shred lamb with a fork.
Combine yoghurt and lemon juice in a bowl. Spread pita with hummus. Top with eggplant, cucumber, shredded lamb, mint and tomato. Drizzle with lemon yoghurt and roll up to eat.