Roasted lamb shoulder with pita and rocket
Photo by Doug Sherring
1/4/2012
Serves 2
Ingredients
| 300 g | Lamb, or 150g per person |
| 1 to taste | Salt & freshly ground pepper |
| 1 | Red wine, enough to cover |
| 2 | Oranges, zest and juice |
| 5 | Garlic cloves, 3 whole and 2 crushed (optional) |
| 1 to serve | Pita bread |
| 2 cups | Natural yoghurt |
| 1 | Lemon, zest and juice |
| 2 tsp | Ground cumin |
| ¼ cup | Fresh mint, shredded |
| 1 to serve | Rocket |
Directions
- Allow 150g of lamb per person and ask your butcher to trim as much fat from the shoulder as possible.
- Place in a roasting pan, season well with salt and pepper and just cover with red wine, and the zest and juice of 2 oranges.
- Add some whole garlic cloves if you like. Roast in a moderate oven until fall-apart tender. Rest and keep warm.
- Warm some pita bread in the oven. Mix together 2 cups of plain natural yoghurt with the juice and zest of a lemon, 2 teaspoons of ground cumin and 2 crushed garlic cloves (optional).
- For a fresh touch, add some shredded mint.
- Slice the lamb into chunky pieces, put a bowl of rocket on the table and let guests make their own pita pockets, moistening the filling with the yoghurt sauce.
Wine Match
Related Recipes
Lamb and lentil hot pot
This hot pot can be cooked in a slow cooker or traditional oven. The lentils add an extra burst of protein.
7
Lamb Kebabs Marinated In Onion Juice And Cumin
Trim any fat and sinew off the lamb and place in a glass or stainless-steel bowl. Roughly dice the onions and put into a...
Lois Daish
Comments