Ingredients

Marinade:
- 4 cloves garlic, crushed
- ½ jar of Lemon Saffron Marmalade
- ⅓ cup olive oil
- 1 Tbsp finely chopped rosemary
- 1 Tbsp finely chopped thyme
- 1 Tbsp harissa spice blend **
- 1.5lb boneless leg of lamb

To cook:
- 2tbs olive oil
- 1 cup chicken stock

To serve:
- Whole wheat pita
- Quark (or Greek yogurt)
- Crumbled goat cheese
- Sliced onions, parsley pesto & peppers

Directions

Make Marinade:

- Whisk together all ingredients, except lamb. Rub mixture all over lamb coating well.
- Allow rubbed lamb to marinate for 2 + hours, covered in the refrigerator.

Cook:
- Preheat oven to 330F.
- Preheat a lidded casserole over medium heat with 2tbs of olive oil.
- Add the lamb to the hot casserole pan. Sear on all sides 2-3 minutes until brown & comes free from the pan without resistance.
- Add 1 cup of chicken stock to casserole. Cover the casserole & place in oven.
- Allow to braise for 2-3 hours, depending on your preference.
- Once done remove from oven. Let the lamb to cool slightly then shred with a fork, allowing to sit in any juices left in the pan.

Serve:

- Spread a layer of quark on your pita, top with lamb, pesto, goat cheese & onions as desired. Feel free to get creative here; sliced peppers & preserved lemons work great as well.

* We used NYShuk classic harrisa blend & highly recommend it.