Pulled Lamb Pita Bread
recipe

Delicious pulled lamb served in soft pita bread, perfect for festive occasions.
Preparation Time: 5-6 hours (including cooking and rising)
Serving Size: 10 pita breads

Ingredients

For the Pulled Lamb:
- 1.6 kg boneless frozen lamb roast
- Rosemary salt (or regular salt and rosemary)
- Freshly ground black pepper
- 1 onion
- 1/2 garlic clove
- 1 carrot
- 1 bay leaf
- 500 ml water
- 50 ml red wine
- 1 vegetable stock cube
For the Pita Bread (10 pieces):
- 750 g all-purpose flour
- 300 ml lukewarm water
- 25 g fresh yeast
- 1 tsp salt
- 1 tbsp oil
For the Filling:
- Pita breads
- Pulled lamb
- Pickled red onions
- Iceberg lettuce
- Tzatziki
- Pepperoni

Instructions

1. Prepare the Pulled Lamb:
- Thaw the lamb roast in the refrigerator.
- Once thawed, bring it to room temperature and rub rosemary salt and black pepper all over. Let it marinate for 1-2 hours.
- Peel and chop the onion, garlic, and carrot. Add them to the roasting pan with the bay leaf.
- Boil the water, red wine, and vegetable stock cube, then pour it into the pan so that the roast is halfway submerged.
- Roast in the oven at 175 °C for 30 minutes. Reduce the temperature to 125 °C and cover the pan with foil. Continue roasting for 4-5 hours until the meat is tender and can be shredded easily.
- Remove the roast from the pan, skim off the fat, and shred the meat using two forks. Drizzle with the cooking liquid.
2. Prepare the Pita Bread:
- Dissolve the yeast in lukewarm water and mix in the other ingredients. Knead the dough well and let it rise under a cloth for about 30 minutes.
- Divide the dough into balls and roll them out to 1-2 cm thick. Let them rest for 10 minutes on a floured baking tray.
- Bake in the upper part of the oven at 275 °C for 5-8 minutes until the pitas puff up.
3. Assemble the Pitas:
- Fill warm pita breads with pulled lamb, pickled red onions, iceberg lettuce, and tzatziki. Serve with pepperoni.
Nutritional Information (per 1 piece):
- Energy: 350 kcal
- Protein: 22 g
- Carbohydrates: 45 g
- Fat: 10 g
- Fiber: 3 g

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