Cath’s slow-roasted lamb shoulder toasted pita

Name: Cath’s slow-roasted lamb shoulder toasted pita
Prep time: 12 min
Total time: 12 min
Yield: Makes 4
Ingredients: 4 pita breads, or use store-bought pita; 600 g (1 lb 5 oz) Cath’s slow-roasted lamb shoulder, pulled, warm; ½ red onion, thinly sliced; 200 g (7 oz) Yoghurt sauce; 1 handful rocket (arugula)

Preparation info

Makes
4

Difficulty
Medium
Ready in
15 min

Appears in

Chefs Eat Toasties Too

By Darren Purchese

Published 2017

About

My wife, Cath, makes an amazing slow-roasted lamb. We cook a decent-sized one at the weekend and have it as leftovers in various dishes during the next few days. Pulled lamb in this kebab style toastie is the way to go, though.

Ingredients

Bread

4 pita breads, or use store-bought pita

Sandwich
Leftovers

Method

Make four toasted pita rolls at once by laying them out on a board. Evenly distribute the lamb pieces and add some red onion, rocket and a big dollop of yoghurt sauce to each. Roll the pita breads up tightly.
Heat a toasted sandwich press and cook the pita bread rolls until hot and toasted then serve.