Lamb Pita Pockets with Tomato-Ginger Compote Recipe

Name: Lamb Pita Pockets with Tomato-Ginger Compote
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Finely grated zest of 2 lemons; 1 tablespoon dried oregano; 2 teaspoons freshly ground pepper; 1 1/2 teaspoons garlic powder; 1 1/2 teaspoons onion powder; Kosher salt; Four 1-pound lamb shanks; 2 tablespoons extra-virgin olive oil; 1 medium red onion, thinly sliced; 2 tablespoons red wine vinegar; 1/2 cup water; 6 warmed pita breads, halved; Tomato-Ginger Compote, for serving; 4 ounces feta cheese, crumbled (1 cup)

Servings: persons

Finely grated zest of 2 lemons
1 tablespoon dried oregano
2 teaspoons freshly ground pepper
1 1/2 teaspoons garlic powder
1 1/2 teaspoons onion powder
Kosher salt
Four 1-pound lamb shanks
2 tablespoons extra-virgin olive oil
1 medium red onion, thinly sliced
2 tablespoons red wine vinegar
1/2 cup water
6 warmed pita breads, halved
Tomato-Ginger Compote, for serving
4 ounces feta cheese, crumbled (1 cup)

1
Preheat the oven to 325.
2
In a small bowl, mix the lemon zest with the oregano, pepper, garlic powder, onion powder and 2 teaspoons of salt.
3
Rub the mixture all over the lamb shanks.
4
In a large enameled, cast-iron casserole, heat the olive oil.
5
Add the shanks and cook over moderately high heat, turning a few times, until browned all over, about 7 minutes.
6
Cover and bake the shanks in the oven for about 2 hours, until very tender.
7
Meanwhile, in a medium bowl, toss the onion with the vinegar; season with salt.
8
Let stand at room temperature, tossing a few times, until softened, about 20 minutes.
9
Transfer the lamb shanks to a bowl.
10
Set the casserole over high heat.
11
Add the water and boil, scraping up the browned bits on the bottom.
12
Pour the liquid into a small bowl and skim the fat from the surface.
13
Pull the meat from the bones in large shreds, discarding the fat and gristle.
14
Transfer the lamb to a bowl.
15
Add the cooking juices and toss well.
16
Season with salt.
17
Spoon the shredded lamb into the pita and spread a thick layer of the Tomato-Ginger Compote on top.
18
Garnish with the pickled red onion and feta and serve.

204

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: Finely grated zest of 2 lemons, 1 tablespoon dried oregano, 2 teaspoons freshly ground pepper, 1 1/2 teaspoons garlic powder, and more.

Yes, Lamb Pita Pockets with Tomato-Ginger Compote falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Lamb Pita Pockets with Tomato-Ginger Compote

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