I love lamb, especially when it is slow cooked. You can’t really have Easter Sunday roast dinner without it. As we had to leave the house at 6am for our sunrise service at church, we put the 3kg lamb shoulder in the oven with garlic and rosemary and set the timer.
Here’s what I rustled up to use up the shredded lamb
Harissa yoghurt sauce:
Heat this pitta bread under the grill for a couple of minutes
Open up the pitta and layer with the warmed shredded lamb and salad leaves
Drizzle over some Harissa yoghurt sauce and enjoy