Prep 20 mins
Cooking 2 hr 15 min
Serves 4

Adding one more recipe to our ever - growing bowl food trend. This delicious Greek lamb dish will definitely ensure your tastebuds more then just satisfied. Don't believe us, just try it and see for yourself.


  • 2 large lamb shanks (about 1.5kgs)
  • 2 Tbsp Cape Herb & Spice MEDITERRANEAN ROAST
  • 1 Tbsp olive oil
  • 250ml dry white wine
  • 2 Tbsp lemon juice (about the juice of 1 lemon)
  • 8 cloves garlic, skin on
  • Handful fresh rosemary sprigs
  • 1 cup Greek style yoghurt
  • 1 cup grated cucumber, squeezed in a cloth until dry
  • 1 tbsp olive oil
  • 2 Tbsp fresh mint, chopped
  • 1 clove garlic, grated
  • 1 Tbsp lemon juice
  • 1 tsp Cape Herb & Spice MEDITERRANEAN ROAST
  • 2 heads baby gem lettuce, about 2 cups, shredded
  • 1 cup mixed cherry tomatoes, sliced
  • 1 cup cucumber, sliced
  • ½ red onion, finely sliced
  • 4 pitas, toasted golden brown
  • 150g hummus
  • Lemon wedges for serving


Start off by preheating the oven to 180˚C.

Season the lamb shanks well with Cape Herb & Spice Mediterranean Roast Rub. Sear lamb shanks in a drizzle of olive oil until golden brown all over. Once seared off add wine, lemon juice, garlic and rosemary. Cover this with a lid and roast for 2 hours at 180˚C or until the meat is falling off the bone.

In a medium sized bowl whisk together the yoghurt, cucumber, mint, garlic, lemon juice and Cape Herb & Spice Mediterranean Roast Rub. Set aside in the fridge until serving. Once the lamb has cooked allow to cool slightly and then shred using two forks. Then squeeze the garlic out of its skin and add to the shredded lamb. Add a few spoonfuls of the sauce that the lamb cooked in to make it extra juicy.

Assemble bowls by adding a bed of lettuce and then topping with lamb, tomatoes, cucumber and red onion. Add a generous dollop of the homemade tzatziki and then a spoonful of hummus. Finally squeeze over some fresh lemon juice and serve.


Recipe concept, photography and video by Bianca Davies: @beeblegum on Instagram |