This lamb pita pocket (sandwich) & coleslaw plus horseradish sauce combo makes such a tasty sandwich filler….. ?, last time I made this was post-Easter and I’ve used some lamb leftovers.
We do eat a lot of lamb all throughout the year but the combination lamb, horseradish is just so special and to me, it’s the ultimate childhood Easter taste.
I love the organic lamb meat sweetness combined with this homemade and pretty strong horseradish ‘sauce’ and coleslaw, all made from scratch. I’ve made this for a lunch when I just had to come up with something that could rapidly get on the table for a super hungry muncher-bunch.
I was since ‘ordered’ to make this again ? so, I will just fulfill the demands of my little munchkins ?
The recipe is really easy to make and the horseradish sauce can last for weeks in the fridge. It is just amazing! I love eating it with hard boiled eggs too.
Whenever I feel a cold is around the corner trying to get me I just have a couple of this refreshing and ‘airways cleaner’ horseradish.
This is also a great opportunity of getting beets into our diet.
Ingredients
For the lamb:
- 600 g lamb (more if it has bones)
- 1 tsp himalayan salt (pink version)
- 1-2 pinches pepper (freshly ground)
- 150 ml wine (a good white or red wine)
- 2 leaves bay (torn into half)
For the coleslaw:
- 1/4 cabbage (white or red)
- 2 small carrots
- 1/2 onion (white or red onions) finely chopped
- 1 tbsp coconut desiccated
- 1 tbsp balsamic vinegar
- 1 tbsp cider vinegar
- 1 tbsp salad cream
- 1 tbsp mayonnaise
- 1/2 tsp cane sugar or honey, or agave syrup
- 2 tbsp butter milk
- 1/4 tsp himalayan salt (pink)
- 1 pinch pepper (freshly ground)
For the horseradish sauce:
- 150-180 g horseradish root
- 500 g beetroot (fresh or pickled)
- 3 tbsp balsamic vinegar
- 1 tbsp cider vinegar
- 1/2 tbsp honey or brown sugar
- 1 tbsp olive oil (cold pressed EV)
- 1/2 tsp himalayan salt
Instructions
For the lamb:
- Preheat oven at 190 C.
- Place the meat into an oven dish, season well with salt and pepper. Pour in the wine and scatter around the bay leaves pieces.
- Cover with foil or a lid and bake for 60 minutes. Take out midway, turn, cover back and place back in the oven.
- When time is up, turn off the oven and let it rest for a good 20 mins or so.
- After resting it, with the help of two forks just pull the meat apart and nicely shred it, ready for filling the pita pockets.
For the sandwich (pocket) assembly:
- Slightly toast the pitta bread so this can open nicely.
- Cut about a third of the pitta edge and start filling it with the coleslaw, the pulled meet and some of the horseradish sauce.
For the horseradish sauce:
- Peel and wash the horseradish root. Remove any yellow/brownish spots.
- Cut into chunks and put in the food processor. Whizz until this gets to the size of couscous grain.
- Towards the end of whizzing the horseradish, put the beets in and whizz further until it is all the same size and nicely minced.
- When finished with whizzing and happy with the outcome, transfer the minced roots into a bowl. Add the remainder of the ingredients (vinegars, olive oil, honey and salt) and mix very well.
- This can be stored in a jar in the fridge for up to 6 weeks.
For the coleslaw:
- Place the washed and roughly chopped cabbage along with the peeled, washed and roughly chopped carrots into a food processor and give them a good whizz until they become the size of a rice grain.
- Chop the onion very very finally or if you don't fancy dropping it but it roughly chopped again with the carrots and the cabbage together. I personally like it finely chopped.
- Transfer the cabbage and carrot mix into a bowl and mix with the onion, unless you chose to put the onion in the food processor as well.
- In a separate small bowl mix all other ingredients, the vinegars, salad cream, sugar/honey/agave syrup, mayonnaise, lemons juice coconut (if you choose to put it in) the butter milk, salt and pepper.
Notes
If you find the horseradish sauce too strong, mix the desired quantity (whatever you use immediately) with some yoghurt and serve.
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