Lamb Pita Pockets with Tomato Ginger Compote
Ingredients
- Finely grated zest of 2 lemons
- 1 tablespoon dried oregano
- 2 teaspoons freshly ground pepper
- 1 1/2 teaspoons garlic powder
- 1 1/2 teaspoons onion powder
- Kosher salt
- Four 1-pound lamb shanks
- 2 tablespoons extra-virgin olive oil
- 1 medium red onion, thinly sliced
- 2 tablespoons red wine vinegar
- 1/2 cup water
- 6 warmed pita breads, halved
- Tomato-Ginger Compote , for serving
- 4 ounces feta cheese, crumbled (1 cup)
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