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Greek Lamb with Pita Bread and Tzatziki
Recipe by Theo Loizou
This slow cooked lamb recipe requires prepping the day before, but the long wait will be worth it!
- Steps
- Ingredients
Ingredients
Lamb Shoulder
Sourdough Pita Bread
Tzatziki
To taste
To serve
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Steps
- Preheat oven to 85oC fan forced.
- For the Lamb Shoulder, heat a large frypan over high heat. Rub the lamb with olive oil and sprinkle with dried oregano, salt and pepper. Sear all sides of lamb until browned.
- Reduce heat to medium. Add onion and carrot and sear until well browned. Transfer to a deep baking dish and add remaining ingredients, except lemon and honey.
- Cover with baking paper then cover with several layers of aluminium foil and seal tightly. Place into oven for 18 hours.
- Remove lamb from the oven. Strain stock into a medium saucepan. Add lemon juice and honey and simmer until reduced and thickened. Season with salt and pepper to taste. While the sauce is reducing adjust oven to 240-250oC grill function. Baste the lamb with the reduced stock and grill, basting repeatedly, until lamb is richly glazed and browned. Remove from the oven. Cover loosely with foil and set aside to rest.
- For the Sourdough Pita Bread, heat milk to 24oC then pour into a stand mixer fitted with dough hook. Add sourdough starter and flour and mix on low speed for 4 minutes. Rest for 5 minutes. Add salt and a little water and mix for 8-10 minutes on medium speed. Add oil towards the end of the mixing time.
- Place into a covered bowl to proof for 30-45 minutes. Divide into 6 equally sized portions then roll and shape tightly into balls. Place onto a lined tray. Cover with cling film and place into fridge overnight.
- Remove dough balls from fridge and roll out dough on a lightly floured bench to approximately 2mm thick. Cover with a clean tea towel and allow to prove for 45 minutes.
- Prepare coals for Hibachi. Place pita onto grill of your hibachi and wait until it inflates, flip over and cook until charred, taking care to avoid burning. Keep warm in a tea towel.
- For the Tzatziki, place yoghurt into a muslin lined sieve set over a bowl. Place into the fridge and allow to strain overnight.
- Grate cucumber and squeeze out as much liquid as possible and place in a bowl. Add grated garlic, strained yoghurt, lemon juice, olive oil, salt and pepper and mix until combined. Finish with olive oil.
- Serve shredded lamb with pita, tzatziki, parsley and preserved lemon.
