Lamb Pita Bar
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Recipe Intro From lisathompson
We love a "Set it and Forget it" recipe to celebrate a holiday, and this roasted <a href="https://www.trueaussiebeefandlamb.com/where-to-buy/" style="color: #889c45;" rel="noindex, nofollow" target="_blank">leg of lamb</a> pita bar fits the bill for Mother's Day. Create a zippy whole-lemon marinade spiked with lots of garlic and rosemary, a perfect pairing for a <a href="https://www.trueaussiebeefandlamb.com/where-to-buy/" style="color: #889c45;" rel="noindex, nofollow" target="_blank">pasture-raised leg of lamb</a>, then roast in the oven for a few hours alongside some tomatoes, potatoes, and chickpeas for a built-in side dish. It's up to you which accoutrements you choose to compliment the <a href="https://www.trueaussiebeefandlamb.com/where-to-buy/" style="color: #889c45;" rel="noindex, nofollow" target="_blank">lamb</a> and which items you choose to make yourself or buy pre-made. At the very least, a creamy yogurt sauce, some fresh mint and dill, and fluffy pita bread will do the trick. This hands-off <a href="https://www.trueaussiebeefandlamb.com/where-to-buy/" style="color: #889c45;" rel="noindex, nofollow" target="_blank">Australian leg of lamb</a> is sure to bring the Wow Factor to celebrate the moms in your life this year!
- Recipe Card
Recipe Card
For the Lamb and Veggies
ingredients
- 1 (6-pound) bone-in Australian leg of lamb
- Kosher Salt
- Black pepper
- 4 garlic cloves, peeled
- 2 lemons
- 2 sprigs rosemary, leaves picked from stems
- 1/4 cup olive oil
- 1 1/2 pounds cherry tomatoes
- 12 ounces baby potatoes, halved if larger
- 1 (14-ounce) can chickpeas, drained and rinsed
- 3 shallots peeled and quartered lengthwise
- 2/3 cup chicken stock
For the Garlicky Yogurt
ingredients
- 1 cup plain Greek yogurt
- 1 tablespoon reserved lemon marinade
- Kosher salt, to taste
To Serve
ingredients
- Pita bread, halved
- Fresh dill
- Fresh mint
- Tabbouleh salad
- Tahini
- Persian cucumbers, thinly sliced
- Radishes, thinly sliced
- Lemon wedges
Prepare the Lamb and Veggies
Method
Step 1
Pat lamb dry and generously season with salt and pepper. Set aside for up to two hours to come to room temperature.
Step 2
Meanwhile, preheat oven to 300F degrees.
Step 3
Roughly chop 1 1/2 whole lemons and add to a food processor along with garlic, rosemary, and olive oil. Puree into a smooth paste. Set aside 1 tablespoon for garlicky yogurt.
Step 4
Line a 9 x 13” baking dish with aluminum foil, if desired, for easier cleanup. Place potatoes, tomatoes, chickpeas, and shallots in baking dish and drizzle with olive oil. Season with salt and pepper. Pour in chicken stock.
Step 5
Lay lamb overtop, then rub all over with lemon marinade.
Step 6
Roast lamb for 3 hours uncovered, then tent with aluminum foil and continue to cook until fall-apart tender and easily shredded with a fork, about 1 ½ hours more.
Step 7
Allow lamb to rest for about 20 minutes, then shred into pieces using a fork or thinly slice, if desired.
Make the Yogurt
Step 1
Meanwhile, stir reserved lemon marinade into yogurt and refrigerate until ready to serve.
To Serve
Step 1
Serve lamb and roasted vegetables with pita, tabbouleh salad, tahini, cucumbers, radishes, and lemon wedges all arranged in bowls or on plates. You can arrange each component in small bowls and serve on a big board or large platter.