CATH’S SLOW-ROASTED LAMB SHOULDER TOASTED PITA

MAKES 6

My wife, Cath, makes an amazing slow-roasted lamb. We cook a decentsized one at the weekend and have it as leftovers in various dishes during the next few days. Pulled lamb in this kebab-style toastie is the way to go, though. Begin this recipe at least 12 hours ahead.

6 pita breads 1 red onion, thinly sliced 1 cup firmly packed rocket

CATH’S SLOW-ROASTED LAMB SHOULDER

Finely grated zest and juice of 2 lemons 2 tsp Dijon mustard 200ml light olive oil 2 tsp dried oregano 2 tbs each chopped fresh thyme leaves and fresh rosemary leaves 5 garlic cloves, finely grated 1.8kg lamb shoulder (bone-in), trimmed of most excess fat

YOGHURT SAUCE

2/ 3 cup (190g) thick Greek-style yoghurt ½ garlic clove, finely grated Finely grated zest of 1/4 lemon 2 tsp each chopped flat-leaf parsley leaves, mint leaves and dill ½ tsp white wine vinegar For Cath’s slow-roasted lamb shoulder, combine all ingredients except the lamb in a large bowl. Add lamb, season, and turn to coat thoroughly. Chill for 12-24 hours to marinate.

The next day, preheat the oven to 150°C and grease a roasting pan. Place lamb in prepared pan and roast, basting regularly with the cooking juices, for 3 hours 30 minutes to 4 hours or until lamb is very tender. Rest for 30 minutes, then pull lamb apart using a fork and tongs. Set aside 600g of lamb for the toasties and reserve remaining lamb for another use. (It’s great in a Moroccan cous cous salad or as a pizza topping.)

For the yoghurt sauce, combine all the ingredients in a small bowl and chill until required.

To assemble toasties, lay a pita on a cutting board. Evenly distribute 100g lamb over half of the pita and top with onion, rocket and yoghurt sauce. Fold pita in half. Repeat with remaining pitas, lamb and sauce.

Heat a sandwich press and, working in batches, cook the pitas for 3-5 minutes or until toasted.