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.

It slow cooked for 4 hours and was ready when we returned home. We had a great afternoon eating with our church family.

And added bonus: LEFTOVERS!!

Here’s what I rustled up to use up the shredded lamb

Shredded lamb
Salad leaves
Pitta breads

Harissa yoghurt sauce:

mix together
1/2 cup of fat free yoghurt
1/2 cup sour cream
1 tbsp extra virgin olive oil
2 tsp Harissa paste
Juice of half lemon
1 garlic clove crushes

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

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