Date posted: 28/02/2019

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

  • Serves 10
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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


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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