Pita with slow-cooked lamb shank, pico de gallo, and yogurt sauce

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3h50

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Medium

This recipe is pure indulgence! A delicious slow-cooked lamb shank, marinated with sambal and sea salt, ensures tender and flavorful meat. Alongside, we make homemade pitas, a fresh and spicy pico de gallo, and a creamy yogurt sauce. The perfect balance between spicy, fresh, and creamy. An amazing taste sensation guaranteed!

This recipe is pure indulgence! A delicious slow-cooked lamb shank, marinated with sambal and sea salt, ensures tender and flavorful meat. Alongside, we make homemade pitas, a fresh and spicy pico de ...
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Ingredients

What do you need?

Quantity: 4P

Lamb shank 

  • 1 lamb shank (+/- 1 kg)
  • 1 tbsp sambal
  • 1 tsp sea salt
  • 2 red onions
  • 2 tbsp pomegranate molasses
  • 4 knobs of butter

Pita bread

  • 8 pita breads

Pico de gallo 

  • 1 red onion
  • 2 tomatoes
  • 1 green bell pepper
  • 1 pointed pepper
  • 1 bunch of dill
  • 1 bunch of coriander
  • 1 to 2 jalapeños or chili peppers
  • 2 cloves of garlic
  • 5 pickles
  • 100 ml pickle juice
  • Juice and zest of 1 lime
  • Sea salt and black pepper

Yogurt sauce 

  • 300 g yogurt
  • 1 bunch of chives
  • 2 cloves of garlic
  • 1 tsp sea salt

 

  • 300 g yogurt
  • 1 bunch of chives
  • 2 cloves of garlic
  • 1 tsp sea salt

Leaf
Make it veggie!

Roasted eggplant with sambal & pomegranate (instead of lamb shank)
• 2 large eggplants (halved lengthwise)
• 1 tbsp sambal
• 1 tsp sea salt
• 2 red onions (sliced)
• 2 tbsp pomegranate molasses
• 4 knobs of butter or vegetable margarine

Preparation method

How do you make this?

1. Cooking leg of lamb: 

Cut the red onions into slices and place them in an oven dish.

Rub the leg of lamb with sambal and sea salt and place it on top of the onions.

Cover with baking paper and wrap the dish completely with aluminum foil.

Cook the leg of lamb in a preheated oven for 3 hours155°C.

2. Making the sauce: 

Remove the leg of lamb from the oven and let it rest for a while.

Pour the released juices and caramelized onions into a saucepan.

Add the pomegranate molasses and reduce until you have a syrupy sauce.

Add cubes of butter and mix until smooth.

Pull the leg of lamb into threads and pour the sauce over it.

3. Pickle de gallo: 

Chop the red onion, tomatoes, peppers, jalapeño, gherkins and garlic very finely.

Mix everything in a bowl and add pickle juice, lime juice and zest.

Season with sea salt and black pepper. Let it soak for a while.

4. Yogurt sauce: 

Finely chop the chives and grate the garlic.

Mix with the yoghurt and sea salt.

5. Filling pittas: 

Heat the pita breads and cut them open.

Fill with layers of lamb, pickle de gallo and yoghurt sauce.

Serve immediately and enjoy!

Social

Make eat share tag

Did you recreate this recipe and was it tasty? Be sure to share it on social media and tag @sofiedumontchef! I would love that! Enjoy.