Recipe for homemade Pulled Leg of Lamb – serve in a pita with tomato salad and Tzatziki


For the pulled leg of lamb:
1,8 – 2 kg leg of lamb (bone-in)
30 ml olive oil
10 ml dried oregano
10 ml chopped fresh rosemary
salt & pepper
4 cloves garlic, peeled, whole
1 onion, quartered
250 ml dry white wine

For the tzatziki:
500 ml double cream yoghurt
1/2 English cucumber, seeds removed and roughly grated
1 clove garlic, finely grated
a small bunch mint leaves, finely chopped
salt & pepper, to taste
1 tablespoon extra virgin olive oil

For the tomato salad:
about 400-500 g ripe small rosa tomatoes, sliced
1/2 red onion, finely sliced
1-2 tablespoons capers
a handful fresh Italian parsley, roughly chopped
a handful fresh mint, roughly chopped
10 ml red wine vinegar
15 ml extra virgin olive oil
salt & pepper, to taste

To assemble:
6-12 round pita breads (or foldovers, or naan breads), heated or toasted

How to
Preheat oven to 120 C. In a medium size roasting tray, place the leg of lamb then drizzle with olive oil and sprinkle with oreganum, rosemary, salt & pepper. Place the onion quarters and garlic around the sides, then add the white wine. Cover with a layer of baking paper, tucking it in around the sides of the meat, then cover the pan with 2 layers of foil. Roast for 8 hours until the meat falls from the bone. Use two forks to pull the meat apart and let it lie in the cooking juices, removing the large bones. Set aside.

While the meat is roasting, prepare the tzatziki: Add the yoghurt to a medium mixing bowl. Squeeze the grated cucumber to get rid of the excess water, then add the shreds to the yoghurt along with garlic and mint. Season with salt & pepper, add the olive oil and mix well. Cover and refrigerate until ready to use.

For the salad: make just before serving – toss all the ingredients together and set aside (don’t make ahead, or it will draw a lot of water).

To assemble: plate freshly toasted pita breads with a dollop of tzatziki, some shredded warm lamb and some tomato salad on top – it’s a nice idea to let your guests each plate/assemble their own. Fold over and enjoy.

Recipe courtesy of The Food Fox. Visit the blog for more delicious recipes. Recipe copyright – Ilse van der Merwe. Photo copyright – Tasha Seccombe.

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