Page 82 - The Mediterranean Refresh

INGREDIENTS INSTRUCTIONS

FOR THE LAMB: 1. Prepare the lamb the day before.
3½ lb. lamb shoulder,
on the bone 2. Combine the lemon juice, garlic, crushed red
pepper, coriander, ginger and black pepper. Rub
2 tbsp. lemon juice this marinade all over the lamb, place in a roasting LUNCH
1 small clove garlic, pan, cover with plastic wrap and chill in the fridge
peeled and crushed overnight.
1 tsp. crushed red 3. The next day, preheat the oven to 400°F.
pepper
Remove the lamb from the fridge 30 minutes
1 tsp. ground before cooking to bring to room temperature.
coriander
4. Roast the lamb in the oven for 1 hour THE MEDITERRANEAN REFRESH
1 tsp. ground ginger
20 minutes for rare, or up to 30 minutes longer
½ tsp. freshly ground if you prefer it well-done.
black pepper
5. When the lamb is cooked, remove it from
FOR THE FILLING: the oven, cover with foil and let it rest for about
6 oz. pitted black 30 minutes in the pan.
olives, drained
6. Meanwhile, combine all the filling ingredients
2 medium tomatoes, in a serving bowl and gently toss together.
diced
7. Using a very sharp knife, cut the lamb down
1 large red bell pepper,
seeded and sliced either side of the bone, and trim and discard all
the fat and any sinew. Dice the lamb into 1-inch
1 large zucchini, cubes.
grated
1 red onion, peeled 8. Spoon some of the lamb and vegetable filling
and thinly sliced into each pita bread, season with a little more salt
and pepper if you wish, and serve.
1 cup arugula leaves
¼ cup chopped Italian
parsley leaves NUTRITION DATA FOR 1 SERVING:
2 tbsp. lemon juice Calories 526kcal Sodium 660mg
Total Carbohydrates 29g Potassium 538mg
1 tbsp. balsamic Protein 35g Dietary Fiber 2g
vinegar Total Fat 30g Sugar 2g

1 tbsp. olive oil Saturated Fat 12g Vitamin A 25% Daily Value
Polyunsaturated Fat 3g Vitamin C 63% Daily Value
salt and pepper, Monounsaturated Fat 13g Calcium 9% Daily Value
to taste Trans Fat 0.5g Iron 25% Daily Value

Cholesterol 122mg
TO SERVE:
6 white pita breads

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