Ingredients

• 2 teaspoons olive oil
• 2 x 400g Coles Australian boneless mini lamb shoulder roast
• 2 tablespoons sesame seeds, lightly toasted
• 2 tablespoons fresh thyme leaves, finely chopped
• 1/2 teaspoon dried oregano
• 2 teaspoons lemon zest, finely grated
• 1/2 teaspoon sea salt
• 2 brown onions, peeled, cut into 1cm slices
• 1 cup (250ml) chicken stock, warmed
• 1/3 cup (70g) Greek yoghurt
• 3 teaspoons lemon juice
• 4 large pita breads
• 2/3 cup (180g) hommus
• 200g marinated eggplant, drained, sliced lengthways
• 1 Lebanese cucumber, peeled into ribbons
• 1/3 cup mint leaves
• 100g Perino grape tomatoes, halved

Method

• Step 1 Preheat oven to 160°C. Heat oil in a frying pan over medium-high heat. Cook lamb for 5 mins or until browned all over. Transfer to a plate. Combine sesame seeds, thyme, oregano, lemon zest and salt on a plate. Roll lamb in spice mixture to coat.
• Step 2 Arrange onion in a medium roasting pan. Place lamb on onion. Pour stock into the roasting pan. Cover tightly with foil and roast, adding extra stock if required, for 2¼ hours or until lamb shreds easily with a fork. Set aside for 15 mins to rest. Shred lamb with a fork.
• Step 3 Combine yoghurt and lemon juice in a bowl. Spread pita with hommus. Top with eggplant, cucumber, shredded lamb, mint and tomato. Drizzle with lemon yoghurt and roll up to eat.