Recipes
Date posted: 26/04/2019
Ingredients
| For the slow cooked lamb | |
| Farmstead lamb shoulder tied | 1 |
| Harissa paste | 100g |
| Everyday Favourites red wine vinegar | 20ml |
| Tate & Lyle dark soft brown sugar | 50g |
| Everyday Favourites paprika | 10g |
| Maldon sea salt | 5g |
| Everyday Favourites oregano | 10g |
| For the pickled carrot salad | |
| Carrot fine cut | 1kg |
| Mint chopped | 10g |
| Everyday Favourites crushed chillies | 2g |
| Everyday Favourites white wine vinegar | 80ml |
| Pure olive oil glass | 40ml |
| World of Spice za'atar spice | 5g |
| Everyday Favourites sesame seeds | 20g |
| Tate & Lyle caster sugar drum | 30g |
| For the pitta | |
| Olive & tapenade round pitta | 20 |
| Slow cooked lamb (pre-made) | 800g |
| Tahini paste | 100g |
| The Real Deli tzatziki | 240g |
| Fresh mixed herbs - mint & parsley | 50g |
| Pickled carrot salad (pre-made) | 500g |
| Lemon wedges | 10 |
| World of Spice sumac spice | 10g |
| Pomegranate seeds | 50g |
Method
Slow cooked lamb 1. Trim the shoulder and tumble all the ingredients together and place over the lamb.
2. Vac Pac and water bath for 7 hours at 72c.
3. Once cooked for 7 hours remove from the bag with all the juices and place into an oven tray - cook at 180c for another hour until the natural juices have reduced down then pull the lamb and keep warm until required. Pickled carrot salad 4. Slice all ingredients and toast the sesame seeds.
5. Mix all ingredients together and chill until required. The pitta 6. Char grill the pitta until warm.
7. Top with the lamb, tahini paste, tzatsiki, herbs, pickled carrot salad and another pitta.
8.Cut in half and dust with sumac, pomegranate seeds and a wedge of lemon.