The Recipe: Mediterranean Lamb Pitas

Prep:  25 mins
Cook:  Low 8 hours, High 5 hours; plus 15 mins
Serving Size:  10
Category:  Beef, Pork and Lamb

Ingredients:

• 2-pound portion boneless lamb leg roast
• 1 tablespoon olive oil
• 15-ounce can garbanzo beans, rinsed and drained
• 3/4 cup dry red wine (I used a cabernet sauvignon)
• 1 6-ounce  can of tomato paste
• 1/4 cup of water
• 1 cup chopped onion
• 4 cloves garlic, minced
• 1/2 teaspoon ground allspice
• 1/2 teaspoon dried mint, crushed
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon ground cumin 
• 1 medium tomato
• Pita Bread 
• Tzatziki Sauce

Preparation:
Trim the fat from the lamb roast. If necessary, cut roast to fit crock. In a large skillet brown lamb on all sides in hot oil. Drain off fat.

Meanwhile, combine drained garbanzo beans, wine, tomato paste, water, onion, garlic, allspice, cumin, mint, salt and pepper in the crock.  I just poured everything in and used a big spoon to mix it all together.

Place browned meat over bean mixture. Cover; cook on low-heat setting for 8-10 hours or on high-heat setting for 4-5 hours.

The original recipe says to remove the meat from the crock to shred, but all I had to do was stir it and the meat completely fell apart. Cover and cook for another 15 minutes. Remove meat and beans with a slotted spoon, making sure to drain as much of the juice as possible. Otherwise you will have an extremely messy and soggy sandwich.

Warm each pita in the oven, until soft. Spread tzatziki sauce down the middle, top with the meat/bean mixture, chopped tomatoes and shredded lettuce.

Twist the sandwich in wax paper and serve.

Tips & Tricks:

• The freshness of the meat is very important in this dish! Find a local butcher that sells lamb, instead of going to the Lix. 
• Easy Tzatziki Sauce Recipes 

You will be so surprised at how easy and tasty this meal is!

- Chef Tiffany