- serves 1 people
- preparation 10 minutes
- difficulty Easy level
This is a great way to use up any lamb left over from Derrell's apple cider-braised lamb shank.
Ingredients
- 1 cup sour cream (or use yoghurt)
- ¼ cup cucumber, small diced
- 3 tsp dill, chopped
- 1 tsp garlic powder
- 3 tsp lemon juice
- Kosher Salt & pepper to taste
- 1 Greek pita bread
- Leftover braised lamb
- ¼ cup chopped lettuce
- 1 Roma tomato, small diced
- ½ tsp za’atar, for finishing
Chill tzatziki for 30 minutes, if time allows.
Instructions
- In a small bowl combine sour cream, cucumber, dill and garlic powderand season to taste with lemon juice, salt and pepper. Set aside, or chill in the refrigerator for 30 minutes.
- Take about a tablespoon of tzatziki and spread on pita bread.
- Add lamb meat and top with shredded lettuce and diced tomato.
- Finish with a squeeze of lemon and a sprinkle of za’atar.
Cook’s Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
This is a great way to use up any lamb left over from Derrell's apple cider-braised lamb shank.
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