Turkish Lamb Wraps

19 ingredients
7 steps

Ingredients

  • None None FOR THE LAMB
  • 1/4 cup olive oil, plus additional, to drizzle
  • 6 cloves garlic, crushed
  • 1 tbsp whole cumin seeds
  • 1 tbsp ground allspice
  • 1 tbsp sesame seeds
  • 1 None lemon, peel grated and lemon juiced
  • 3 1/3 lbs boneless lamb leg or shoulder
  • None None FOR THE PRUNES
  • 3/4 cup pitted prunes, halved
  • 2 None oranges, peel grated from 1 orange and both oranges juiced
  • None None FOR THE MINTED YOGURT SAUCE
  • 1/2 cup plain yogurt
  • 1/4 cup mayonnaise
  • 1 clove garlic, crushed
  • 1 bunch mint, finely chopped
  • None None TO SERVE
  • 10 None wraps, such as flatbread or flour tortillas
  • None None Hummus, sliced cucumber

Directions

  1. 1
    For the lamb, mix all ingredients, except lamb, in a large bowl. Add lamb; turn to coat. Cover and refrigerate for at least 1 hour or overnight. Remove from refrigerator 1 hour before cooking.
  2. 2
    For the prunes, add the prunes to a bowl with the orange peel and juice. Cover and refrigerate until ready to serve.
  3. 3
    Preheat the oven to 300°F.
  4. 4
    Place the meat on a rack in a roasting pan. Drizzle with olive oil and season to taste. Cover with foil. Bake for 4 1/2-5 hours or until the meat is falling off the bone.
  5. 5
    Remove the foil. Increase oven temperature to 400°F. Bake for another 10 mins or so until the top is crispy. Let stand for 15 mins.
  6. 6
    For the minted yogurt sauce, mix all the ingredients in a small bowl. Season to taste.
  7. 7
    To serve, shred the lamb with forks. Serve in warmed wraps with the yogurt sauce, prunes, hummus and cucumber.

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