Slowcooked lamb pitta with za’atar slaw & a sesame carrot salad

28.02.2019
  • Serves 10

Ingredients

  • Farmstead lamb shoulder tied 1
  • Harissa paste 100g
  • Dufrais white wine vinegar 20ml
  • Tate & Lyle dark soft brown sugar 50g
  • Everyday Favourites paprika 10g
  • Everyday Favourites oregano 10g
  • Grated carrot 1kg
  • Chopped mint 10g
  • Crushed chillies 2g
  • White wine vinegar 80ml
  • Olive oil 40ml
  • World of Spice za’atar spice 5g
  • Everyday Favourites sesame seeds 20g
  • Tate & Lyle caster sugar drum 30g
  • Black olive tapenade pitta 20
  • Tahini paste 100g
  • The Real Deli tzatsiki 240g
  • Mixed herbs 50g
  • World of Spice sumac spice 10g
  • Pomegranate seeds 50g

Method

  1. Trim the shoulder of lamb and tumble the harissa, vinegar, sugar, paprika and oregano over the lamb.
  2. Vac Pac and water bath for 7 hours at 72°c.
  3. Once cooked remove from the bag with all the juices and place into an oven tray - cook at 180°c for another hour until the natural juices have reduced down. Pull the lamb and keep warm until required.
  4. Mix the carrot, mint, crushed chillies, white wine vinegar, oil and sesame seeds together and chill until required.
  5. Chargrill the pitta until warm and top with the lamb, tahini paste, tzatsiki, herbs, pickled carrot salad and another pitta cut in half and dust with sumac and pomegranate seeds.
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