Greek Lamb Shoulder with Easy Pita

 
 
 

Serves: 4
Medium
Time: 1 hour + 5 hours cooking

Ingredients:


Lamb Shoulder
2kg lamb shoulder
5 garlic cloves, shopped
4 sprigs rosemary, chopped
2 lemons, juice and zest
chilli flakes (optional)
2 tsp dried oregano
1 Tbls honey
3/4 cup mixed olives

Pickled Onion
1 large red onion, thinly sliced
tsp salt
1 Tbls caster sugar
2 Tbls white vinegar
3/4 cup water

Pita
2 1/2 cups self raising flour + extra for dusting
3/4 cup greek yoghurt
Pinch salt
1 Tbls olive oil
Extra olive oil

METHOD:

  1. Preheat the oven to 160°C fan forced. In a mixing bowl add the garlic, rosemary, lemon juice and zest, chilli, oregano and honey. Mix until well combined. Make some small incisions to the lamb and add place in a large tray and pour over the marinade. Add 1 cup water to the pan and the olives. Cover with foil and cook for 5 hours.

  2. For the pickled onion, place the onion in a jar and add the salt. Mix until covered and allow to sit for 5 minutes. Add the remaining ingredients and allow to pickle for at least an hour in the fridge,

  3. For the pita, add the flour, yoghurt, salt and olive oil. Mix until the ingredients come together and then knead for 3 minutes on a lightly flowered surface. Roll out the dough into 4 portions. In a non stick pan over medium heat, add some extra olive oil to the pan and cook for 3 minutes on each side or until golden on each side.

  4. To serve, top the lamb with the pickled onion and serve with the pita. I love to serve this with pan fried eggplant, broccolini and some greek yoghurt mixed with chopped dill.

I am not Greek but I can try… All that to say, this is my version of greek “inspired” food. If you’re a traditionalist - you will hate this.