Name: Harissa pulled lamb pittas with yogurt
Total time: 12600 s
Yield: 4
Ingredients: 2 lamb leg shank; 1 dash sunflower oil; 1 carrot; 1 onion; 1 jar harissa paste; 1 cucumber; 250 gram Piccolo vine tomato; 3 spring onion; 2 sweet romaine lettuce; 25 gram mint; 1 lemon; 2 tablespoon extra virgin olive oil; 8 white pitta; 200 gram Greek yogurt; 1 jar pickled red onions

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 (30 mL) 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) .

Harissa pulled lamb pittas with yogurt

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