Serves 4
2 Magills Slow Cooked Lamb Shanks or 400gm Magills Pulled Lamb
Real Pasta Puttanesca sauce
Turkish Pide or Turkish buns
Salad:
Spinach
Pumpkin
Beetroot
Feta
Carrot
Cucumber
Dressing:
200gm Creme Fraiche
200gm Greek yogurt
Tbsp Lemon juice
Handful of mint
Salt & pepper
Method:
Begin by heating your oven to 180 degrees fan bake. Chop your pumpking up into bite size pieces and start roasting. When the pumpkin is 20-30 mins away from being done, place your lamb shanks or pulled lamb in a snug fitting dish and pour your Puttanesca sauce over top. Place in the oven to reheat lamb/heat sauce.
While the pumpkin and lamb is cooking, prepare the salad and dressing. In a blender, place all dressing ingredients and blend until smooth. Set aside.
Prepare all your veggies for the salad, and crumble feta with your hands. Once your lamb is cooked, use two forks to pull meat off the bone, or if using Pulled Lamb give it a stir to break up the bigger chunks, and mix well with the sauce.
Once the pumpkin is cooked, add this to your salad along with dressing. Lightly toast your pide or buns, then serve! Enjoy.