Pomegranate and Sumac Lamb Shoulder Souvlaki
These wraps are a perfect way to serve our Pomegranate and Sumac Boneless Lamb Shoulder this Christmas!
Ingredients
- 1 x Pomegranate and Sumac Lamb Shoulder
- Pita wraps
- Tzatziki
- Cucumber
- Tomato
- Red Onion
- Fresh herbs (we recommend parsley, mint, or both)
Method
Cooking your lamb shoulder:
- Preheat the oven to 150 °C fan forced. Bring lamb to room temperature.
- Place in a roasting dish with a splash of water/stock. Cover tightly and roast for 3.5–4 hours until very tender.
- For the last 10 - 20 mins, remove foil and brush with pomegranate and honey glaze.
Assembling the wraps:
- Dice red onion (extra fine), tomato and cucumber.
- Gently heat pita on each side in a hot, clean pan. Just enough time to gently warm/brown each side.
- TIP: If you're reheating leftover lamb for this instead of using fresh, reheat in a fry pan rather than in the microwave so you get some nice crispy bits.
- Add tzatziki to the wrap, then pulled lamb, tomato, onion and cucumber, topped with a sprinkle of fresh herbs.
