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.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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.

That's it — enjoy your meal!

Lamb Pita Pockets with Tomato-Ginger Compote

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions