Ingredients

Method

• 2 brinjals, quartered
• ½ head garlic
• 2 T olive oil
• 1½ cups double-cream plain yoghurt
• 8 pitas, toasted
• Leftover leg of lamb with Greek tomato sauce
• 100 g Woolworths South African plain feta
• 100 g wild rocket
• 10 g mint

Method

Ingredients

1. Use leftover Leg of lamb with Greek tomato sauce.
leg of lamb recipe

1. To make the tomato sauce, sauté the onion and garlic in the olive oil over a medium heat. Deglaze the pan with the red wine and reduce by half.

2. Add the tomatoes and gently crush. Season and simmer for 15–25 minutes, adding a little water if necessary.

3. Place the brinjals and garlic on a roasting tray, season and drizzle with olive oil. Roast at180°C for 15–20 minutes, or until soft.

4. Squeeze out the roasted garlic and mix with the yoghurt.

5. Stuff the pitas, starting with the lamb. Layer with the yogurt, tomato sauce, torn brinjal, feta and herbs.

Photography: Shavan Rahim
Videography: Kaylene Sauls
Recipes and production: Marcelle van Rooyen
Food assistant: Bianca Jones

More lamb recipes

This Easter, Woolworths’ free-range leg of lamb will elevate your menu. Whether you’re slow-roasting it for the perfect Easter lunch or using leftovers to create a tasty meal the next day, Woolworths’ leg of lamb delivers on both flavour and quality.

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