Ingredients
- For the sandwiches
- 6 pitas
- 1 kg lamb shoulder (or use leftovers from Easter lamb roast)
- 1 tsp cumin
- 3 sprigs fresh thyme
- 1 tsp salt
- For the vegetables
- 2 aubergines (sliced)
- 1 tsp salt
- 3 – 4 tbsp olive oil
- For the sauce
- ¼ cup tahini
- 1 garlic clove (crushed)
- ½ lemon (juice)
- 2 tbsp yoghurt
- 2 tbsp water
- For the garnish
- 1 cucumber (sliced)
- Pickled red onion (optional)
- Pomegranate seeds
Instructions
- Rub the lamb with the cumin, fresh thyme and salt in an ovenproof dish, and cover with aluminium foil.
- Roast for 3 hours 30 minutes at 140°C/120°C fan and then remove the aluminium foil.
- Turn the oven up to 180°C/160°C fan and roast for another 40 minutes, until the lamb is caramelised on the outside and tender on the inside.
- Leave it to rest for 30 minutes and then shred the lamb meat using a fork.
- For the sauce, mix all the ingredients together in a small bowl.
- Pan-fry the aubergine and set aside.
- Serve the pitas with a generous amount of pulled lamb, fried aubergine, a few slices of cucumber, pickled onion, a splash of pomegranate seeds and a good drizzle of the tahini sauce.
Recipe: Marina Etchegoyen
