Pulled lamb

 Pulled lamb

Celebrating Easter or Passover with a feast by eating lamb, is a tradition that goes as far back from when the Israelites left Egypt. Back then they probably did not eat the lamb the same way as we do now.
This dish is just a rustic fast food take on a easter dinner,

I used 1 leg of lamb that I boned and cut into pieces

Marinade
6 cloves garlic
1 onion
1 dl chopped parsley
1 leaves from 1 couple sprigs rosemary
2 tsp ground cumin
1 dl olive oil
2 teaspoons white wine vinegar

Mash everything in a blender or with an immersion blender, rub this on the lamb pieces. Allow to sit for 3 hours at room temperature or overnight in the refrigerator.
Pulled lamb recipe

Put the meat in a roasting pan with the marinade and bake in of the oven at 90-100 C for 7 hours.I covered the lamb pieces with aluminium foil half the time.

When it is finished shred the meat and serve with fresh Pita bread or flat bread, vegetables, legumes and sauces.

Homemade Pita and flat bread, recipe HERE

 

Tzatziki recipe HERE
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Mint and parsley salad recipe HERE
The rest of the side dishes I bought ready made.

Tzatziki

Tzatziki a classic Greek appetizer or meze made from thick strained yogurt, cucumber, garlic, olive oil, and fresh dill. It’s super simple to make and it goes well as a dip with vegetables, chips and different dishes.

½ a large cucumber, unpeeled

1½ cups plain full-fat Greek yogurt

2 large garlic cloves, finely minced

1 tbsp chopped fresh dill

2 Tablespoons extra virgin olive oil

1 Tablespoon white vinegar

½ teaspoon salt

Grate the cucumber, sprinkle it with salt, then place the shreds in a fine mesh strainer and squeeze out as much liquid as possible. Let stand for at least 10 minutes to drain any remaining water. Squeeze once more to drain.

Mix cucumbewith the rest of the ingredients and let it sit in the fridge for an hour or two before serving.