Harissa pulled lamb pittas with yogurt

15 INGREDIENTS • 5 STEPS • 3HR 30MIN

Harissa pulled lamb pittas with yogurt

Recipe
Middle Eastern flavours work so well with lamb in this get-stuck-in spread with pittas, pickles and crunchy salad.
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Middle Eastern flavours work so well with lamb in this get-stuck-in spread with pittas, pickles and crunchy salad.
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Marks & Spencer
Whatever you fancy cooking, we've got a recipe to inspire you. From speedy midweek meals to budget-friendly family dinners and weekend treats, let us help you cook and eat better, every day.

3HR 30MIN

Total time

Ingredients

Servings
4
2
(420 g)
M&S British lamb leg shanks
1 dash
sunflower oil
1
M&S Remarksable Value carrot, peeled, roughly chopped
1
onion, peeled, roughly chopped
1 jar
(90 g)
M&S rose harissa paste
1
cucumber, sliced
250 g
M&S Collection piccolo vine tomatoes, halved
3
M&S spring onions, sliced
2
sweet romaine lettuce, roughly chopped
25 g
mint, leaves picked
1
M&S Remarksable Value lemon, juiced
2 tbsp
M&S extra virgin olive oil
8
white pittas
200 g
M&S Greek style live yogurt
1 jar
(260 g)
M&S pickled red onions

Nutrition per serving

VIEW ALL
Calories
1095kcal
Fat
40.0 g
Saturates
14.7 g
Sugars
14.6 g
Salt
5977.9 mg
Love This Recipe?
Add to plan
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Harissa pulled lamb pittas with yogurt
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author_avatar
Marks & Spencer
Whatever you fancy cooking, we've got a recipe to inspire you. From speedy midweek meals to budget-friendly family dinners and weekend treats, let us help you cook and eat better, every day.

Method

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step 1
Preheat the oven to 145°C/125°C fan/gas mark 2.
step 2
Place an oven-proof casserole dish over a medium heat, drizzle the lamb shanks (2) with a little sunflower oil (1 dash) and season with salt. Add to the pan and colour, turning with tongs, until the lamb is browned all over. Remove and set aside.
step 3
Add the carrot (1) and onion (1) to the casserole, cook for 2-3 minutes until soft, then add the harissa (1 jar), reserving 1 tsp in the jar for later. Pour in 800ml water and bring to a gentle simmer before adding back the lamb shanks. Cover and place in the oven for 3-3.5 hours, or until tender. Check the lamb twice throughout the cooking, topping up with a little water if the pan becomes dry.
step 4
Mix the cucumber (1), tomatoes (250 g), spring onions (3), lettuce (2) and mint (25 g) in a bowl. Whisk the remaining harissa paste, lemon juice (1) and olive oil (2 tbsp) with a pinch of salt, then drizzle over the salad and toss.
step 5
Carefully remove the lamb shanks from the pan. Using two forks, shred the meat from the bones. Strain the cooking liquid through a sieve into a saucepan, discarding the carrots and onions, then reduce the strained liquid. When the liquid has thickened, stir it through the shredded lamb. Serve the lamb with the pittas (8), yogurt (200 g), cucumber salad and pickles (1 jar).
step 5 Carefully remove the lamb shanks from the pan. Using two forks, shred the meat from the bones. Strain the cooking liquid through a sieve into a saucepan, discarding the carrots and onions, then reduce the strained liquid. When the liquid has thickened, stir it through the shredded lamb. Serve the lamb with the pittas (8), yogurt (200 g), cucumber salad and pickles (1 jar).

ONE LAST THING....

Due to our seasonal product ranges, ingredient availability may vary. We recommend searching for ingredients and checking the stock in your local store using our online catalogue or speaking with a colleague in-store for the most up-to-date information. Leave a comment below the recipe if you’d like to ask about an ingredient substitution and one of the team will get back to you to suggest a relevant swap, if applicable.

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