Marinate the lamb overnight in olive oil, rosemary, garlic, lemon zest and NoMU Rub. Bring the lamb to room temperature before braaing over medium hot coals until medium or cooked to your preference. Allow to rest.
Toast the mini pita breads over the coals until warm and golden. Slice the lamb and season with salt & pepper. Serve warm with honey balsamic shallots, warm pita breads and tzatziki.
Wine suggestions
If I had to eat this meal with a knife and a fork sitting down at a table I’d drink wine with it. But the fact is that the assembled pita would be nice to eat with your hands, around an atmosfire. The pita in one hand and a cold Savanna in the other.
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