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Slow Cooked Greek Lamb Shoulder + Home Made Pitas

March 31, 2016


Homemade Pitas | erin made this-6

As if this past weekend’s feast of home made yeasted things wasn’t enough, I went and made some pitas! I mainly needed to make them to scoop up my first, from-scratch hummus that truly changed the person I am. I soaked and boiled chickpeas people, so rightly so.

The hummus I made was this version to which I added some water as I blended. I did that because I am a tight ass and didn’t want to sacrifice all my tahini, even though Molly suggested a 1:1 ratio of chickpeas and tahini. I have lots of tahini adventures planned for the upcoming  holidays and wanted to be conservative. 

I like the look of this (v. similar) version from Food52 and Zahav. It seems like a lot of effort re: the garlic, but I am digging it. 

Anyway, as I said, the hummus was basically demanding some fresh pita and as I was digging out some not-sure-how-old frozen bananas from my freezer, I spotted a lamb shoulder that was also begging to be put on pitas greek style, a la The Sugar Hit

And that is the story how I birthed this recipe that you should make ASAP. You just leave the lamb in a warm oven or slow cooker after it has bathed like a true goddess in greek flavours and you have some deliciously tender lamb to put atop a parsley/feta/onion/fries and of course these home made PITAS! 

Enjoy!

Homemade Pitas | erin made this-1 Homemade Pitas | erin made this-2 Homemade Pitas | erin made this-3

Slow Cooked Greek Lamb Shoulder + Home Made Pitas
Serves 6
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FOR THE LAMB
  1. 1.2kg- 2kg lamb shoulder
  2. Juice of two lemons
  3. 4 tbsp olive oil
  4. 4 cloves garlic
  5. 1 tbsp dried oregano
  6. 1 tbsp dried thyme
  7. 2 tsp salt
  8. 2 tbsp pepper
FOR THE PITAS
  1. 1 cup luke warm water
  2. 2 teaspoons dry yeast
  3. ½ teaspoon sugar
  4. 2 3/4 cups plain flour
  5. 1 teaspoon sea salt
  6. 2 tablespoons olive oil
Instructions
  1. FOR THE LAMB SHOULDER
  2. Place all ingredients besides the la in a large vessel and mix together.
  3. Add the lamb shoulder and coat with the marinade.
  4. Refrigerate for a few hours (or overnight!)
  5. Place the shoulder in a slow cooker and cook on low for 8 hours, or high for 6. This will depend on your slow cooker, so adjust accordingly.
  6. Serve with pitas.
  7. FOR THE PITAS
  8. Place water, sugar and yeast in the bowl of an electric mixer and allow to stand for 15 minuted until frothy.
  9. Using the dough hook attachment, begin to mix the yeast mixture in a stand mixer.
  10. Add the oil and salt and continue mixing.
  11. Begin to gradually add the flour, stopping when the dough in well combined, but still slightly sticky.
  12. Continue to knead the dough for 4 minutes.
  13. Allow dough to rise in a warm place until doubled in size.
  14. Preheat the oven to 200 degrees celsius and place pizza stone or baking tray on the top shelf.
  15. Divide the dough into 6 equal portions and roll out with plenty of flour to avoid sticking.
  16. Place 1 (or 2 if you can fit!) pitas on the hot stone or tray and bake until the entire pita puffs. You're not after lots of browning, so keep a close eye.
  17. Repeat with remaining pitas.
  18. Serve with the lamb, parsley, pickled red onion, mustard aioli and feat fries for good times.
Notes
  1. You could cook the lamb in 130 degree oven for 6-8 hours if you don't have a slow cooker.
  2. The pitas could also be made by hand!
Adapted from Pitas by the NY Times
erin made this http://erinmadethis.com/
Homemade Pitas | erin made this-4

8 thoughts on “Slow Cooked Greek Lamb Shoulder + Home Made Pitas

  1. Samantha

    Yum! This all looks amazing.
    I’ve thought of making hummus in the past but like you I had an issue with using all the tahini. Especially as it is so expensive in these necks of the woods. I am partial to a bit of caramelised onion and garlic hummus. So good in a leftover roast sandwich.
    Your pitas look so fluffy and beautiful. What an amazing job, Erin!

    Reply
  2. Rachel

    Just want to clarify one point in the method: “cook on low for 6 hours, or high for 8”. Not low for 8 hours, or high for 6? Thank you!

    Reply
  3. Gabriella

    I’m obsessed with these and I haven’t even tried them yet. I’ve only made lamb once, but it was delicious. Going to have to give these a try soon!

    Reply

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