In Home Chefs Club, Recipes

Whether you’re a foodie or just like to eat, this is the perfect outdoor lunch for you!

Cook the lamb a day or two in advance and freeze the leftover lamb for a next occasion.

Prep time: 30 minutes

Cooking time: 50 minutes

Total time: 1 hour 20 minutes

Serves 6


For the Pulled Lamb:

Olive oil

600g lamb leg/lamb shanks

2 onions, chopped

2 carrots, peeled and chopped

5 celery sticks, chopped

1 garlic bulb, halved

Bouquet garni

1l (4 cups) good quality lamb or beef stock

500ml (2 cups) good quality red wine

For the Garlic Sriracha Mayo:

8-10 cloves garlic from the lamb

30ml (2 Tbsp) Sriracha sauce

250ml (1 cup) thick mayo

Salt and black pepper, to taste

For the Red Onion Pickle:

125ml (1/2 cup) brown sugar

125ml (1/2 cup) white wine vinegar

3 sprigs fresh rosemary

1 small red onion

To Assemble:

6 pita breads

Crispy onions

120g wild rocket

Micro leaves, to taste

Mint leaves, to taste


For the Pulled Lamb:

Heat the instant pot according to the book’s instructions on a high heat. Season the lamb well with salt and pepper. Add the olive oil, brown the lamb on all sides and set aside until needed.

Lower the temperature to a low heat, add another dash of olive oil and fry the onion, carrot and celery until browned. Add the browned lamb, garlic bulbs, bouquet garni, stock and wine.

Close the pot and cook on pressure cooker for about 50 minutes.

Remove the garlic and lamb from the sauce and set aside until needed. On a high heat, reduce the sauce until syrupy.

Pull the lamb and combine again with the sauce.

For the Garlic Sriracha Mayo:

Place all ingredients into a jug or small bowl and use the hand blender to blend until smooth. Season to taste.

For the Red Onion Pickle:

Place the sugar, vinegar, and rosemary in a small saucepan and heat while stirring until the sugar has dissolved. Remove from the heat and allow to cool until it reaches room temperature. Add the onion slices and allow to pickle until needed. You can store this in an airtight jar in the fridge for up to one month.

To Assemble:

Toast the pita breads on a griddle pan. Add the rocket and mint leaves, top with the pulled lamb, mayo and pickled onions. Garnish with micro leaves.

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