Roasted lamb shoulder with pita and rocket

Doug Sherring

Ingredients

300 g	Lamb (Main)
1	Red wine, enough to cover
2	Oranges, zest and juice of
5	Garlic cloves, 3 whole and 2 crushed (optional)
1 to serve	Pita bread
2 cups	Natural yoghurt
1	Lemon, zest and juice of
2 tsp	Ground cumin
¼ cup	Fresh mint, shredded
1 to serve	Rocket

Directions

1. Ask your butcher to trim as much fat from the lamb shoulder as possible.
2. Place in a roasting pan, season well with salt and pepper and just cover with red wine, and the orange zest.
3. Add some whole garlic cloves if you like. Roast in a moderate oven until fall-apart tender. Rest and keep warm.
4. Warm some pita bread in the oven. Mix together yoghurt with the lemon juice and zest, ground cumin and 2 crushed garlic cloves (optional).
5. For a fresh touch, add some shredded mint.
6. Slice the lamb into chunky pieces, put a bowl of rocket on the table and let guests make their own pita pockets, moistening the filling with the yoghurt sauce.