Ingredients
- •4 lb boneless lamb shoulder, trimmed
- •2 ½ tsp kosher salt
- •2 tbsp dried oregano (preferably Greek)
- •1 tbsp ground cumin
- •1 tsp freshly cracked black pepper
- •6 cloves garlic, smashed
- •2 strips lemon peel
- •2 tbsp olive oil
- •For tzatziki:
- •1 cup full-fat Greek yogurt
- •½ English cucumber, grated and squeezed dry
- •2 cloves garlic, finely grated
- •1 tbsp lemon juice
- •2 tbsp fresh dill, chopped
- •1 tbsp olive oil
- •Salt to taste
- •For pickled onions:
- •1 small red onion, thinly sliced
- •¼ cup red wine vinegar
- •1 tsp sugar
- •½ tsp salt
- •For serving:
- •6 warm pita breads (preferably pocketless)
- •2 ripe tomatoes, sliced
- •1 cup shredded iceberg lettuce
- •Crumbled feta cheese
- •Fresh dill and mint
Instructions
Combine kosher salt, oregano, cumin, and pepper in a small bowl. Rub all over the lamb shoulder.
Place lamb in a vacuum-seal bag with smashed garlic, lemon peel, and olive oil.
Vacuum seal or use water displacement to remove air.
Preheat sous vide bath to 162°F (72°C).
Submerge bag and cook for 24 h.
About 30 min before the cook ends, make the tzatziki. Combine Greek yogurt, drained grated cucumber, grated garlic, lemon juice, dill, and olive oil in a bowl. Season with salt, cover, and refrigerate.
Make pickled onions by combining sliced red onion, red wine vinegar, sugar, and salt in a small bowl. Toss and let sit at room temperature for at least 15 min.
When the cook is complete, remove bag and pour contents through a strainer, reserving 1/2 cup of the cooking liquid.
Transfer lamb to a large bowl and shred with two forks while still hot, discarding any large pieces of fat or sinew.
Add 1/4 cup of the reserved cooking liquid back to the shredded meat to keep it juicy.
Preheat broiler to high and line a sheet pan with foil.
Spread shredded lamb in an even layer on the sheet pan.
Broil 4–5 inches from the heat for 4–6 min until the edges are crispy and deeply browned, tossing once halfway.
Warm pita breads in a dry skillet or wrapped in foil in a low oven for 2–3 min.
To assemble, spread tzatziki on each warm pita.
Top with crispy lamb, sliced tomato, lettuce, and pickled onions.
Crumble feta over the top and finish with fresh dill and mint.
Fold or wrap the pita and serve immediately.
Notes
- •Squeezing the cucumber thoroughly is the key to thick, scoop-able tzatziki
- •Save the rest of the strained cooking liquid for soups or to moisten leftover lamb
- •Greek oregano (rigani) is more pungent than Italian oregano—use it if you can find it
- •Wrap leftover lamb in foil with a splash of cooking liquid and reheat at 350°F for 10 min