CONTRIBUTED BY MUNJA PIZZA
To celebrate Munja Pizza’s first birthday, they’ve generously shared their delectable lamb recipe. Munja fans will recognise this as the topping on the restaurant’s popular Gyro pizza.
Lamb
INGREDIENTS
- 1kg Lamb shoulder
- 1 tbs Garlic powder
- 1 tbs Paprika
- 2 tbs Salt
- 2 tbs White vinegar
- 1½ tbs Oregano
- 5 Sprigs of rosemary
Method
Combine garlic powder, paprika, salt and oregano. Rub the spice mix into the lamb shoulder. Rub the vinegar into the lamb shoulder. Make 5 small incisions in the lamb shoulder and insert the rosemary sprigs in each one. Roll the lamb shoulder and place in the slow cooker. Cook on low setting for 6 to 8 hours.
Remove from slow cooker, place on a board and shred with a fork.
Tzatziki
INGREDIENTS
- 500gm Greek yoghurt
- 2 Continental cucumbers
- 3 Garlic cloves, crushed
- 1 tsp Extra virgin olive oil
- 1 tsp White vinegar
- ¼ tsp Salt
Method
Wash cucumbers and finely grate with skin still on. Using a muslin cloth (or something similar) squeeze excess liquid from cucumber, then set aside. Crush garlic cloves and add to the yoghurt. Add cucumber mix, extra virgin olive oil, white vinegar and salt to the yoghurt. Mix thoroughly.
Serve with cherry tomatoes, red onions and Danish fetta.
