Pulled lamb on Mini Pita with Seisoen Chive dressing.

1- 1.5kg lamb shoulder, bone-in
25g butter
4 large onions, quartered
1 whole bulb garlic, cloves peeled
1 cup white wine
1 cup chicken or beef stock
4 stalks fresh rosemary
3 bay leaves
Zest of 1 lemon
1 tablespoon Dijon or wholegrain mustard
1 tablespoon cumin seeds
Fresh chopped lettuce
Sliced cherry tomatoes
Mini pita bread

Chive dressing
30 ml lemon juice
1  clove garlic
2 packets chives
500 ml Sour Cream
Salt
Pepper
40 ml mayonnaise
30ml plain yoghurt

For Chive sauce

Blend everything together in food processor! Save for later.

For Lamb
Preheat the oven to 130°C.

Heat a little oil in a large frying pan over a high heat. Add the lamb, skin side down, and cook until browned. Turn over and brown the other side until browned, set aside. Drain excess fat from the pan.  Reduce the heat to medium-high, add the butter to the same pan and cook the onions for a few minutes until golden. Add the garlic cloves and cook for another few minutes. Add the wine, turn up the heat and let it bubble rapidly for a minute. Add the stock, rosemary, bay leaves and lemon zest. Stir and carefully pour everything into your largest roasting dish.
Add the lamb to the dish, skin-side up. Spread the mustard over top and drizzle with olive oil. Sprinkle with the cumin seeds and season.  Cover the dish tightly with tinfoil and bake in the oven for 5 hours or until falling off the bone. Remove the tinfoil, turn up the oven to 200°C and cook for another 10-15 minutes until the lamb is browned and crunchy on top.
To serve: Heat Mini PitasPull the lamb into nice big chunks.
Place chopped Lettuce on Pita with Lamb, Tomato and Chive dressing! Enjoy