▪️2 tbsp fresh rosemary, chopped
▪️2 tbsp fresh oregano, chopped
▪️2 tbsp garlic, chopped
▪️1 tsp pepper
▪️1 tbsp kosher salt
🔘1. Pour a bit of olive oil over the lamb then rub all ingredients all over the lamb.
🔘2. Let marinate in the fridge at least 4 hours, ideally overnight.
🔘3. Roast in a 325F oven for 3-3.5 hours till fork tender.
🔘4. Let rest 20 minutes before carving.
🔸160 ml milk, room temperature
🔸80 ml water, room temperature
🔸1 tsp sugar
🔸2 tsp yeast
🔸2 tbsp olive oil
🔸2-1/2 cups flour
🔸1.5 tsp salt
🔸1 tbsp fresh oregano, chopped
🔘1. Mix together the milk, water, sugar, and yeast and let sit 5 minutes on counter to activate yeast.
🔘2. In separate bowl, mix together flour, salt, and oregano.
🔘3. Once yeast is activated, add olive oil to yeast mix then pour it all into the flour mix.
🔘4. Mix together until a dough forms then knead on counter 15-20 times until smooth.
🔘5. In a large bowl, pour in some olive oil and rub oil all over bottom and sides of bowl.
🔘6. Place dough in oiled ball, cover and place in a warm area and let rise 1 hour till doubled in size.
🔘7. Punch down dough to remove air and form into log.
🔘8. Cut into 8 equal parts.
🔘9. With a little oil on your work surface, roll out 1 portion of dough into thin round about 1/8 inch thick.
🔘10. In a hot skillet, add a bit of olive oil and sear pita on both sides till it fluffs up and has some golden brown spots. Repeat for all dough portions.
🔹250 g Greek feta
🔹1 roasted red pepper
🔹3 tbsp Chuck Hughes mild pepper spread
🔹1. Mix everything together in a food processor till smooth.
🔹Spread your george sauce on pita. Top with roasted lamb, tomatoes, red onion, pickles, some fresh oregano, and a good drizzle of CH olive oil