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
-
1For 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.
-
2For the prunes, add the prunes to a bowl with the orange peel and juice. Cover and refrigerate until ready to serve.
-
3Preheat the oven to 300°F.
-
4Place 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.
-
5Remove 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.
-
6For the minted yogurt sauce, mix all the ingredients in a small bowl. Season to taste.
-
7To serve, shred the lamb with forks. Serve in warmed wraps with the yogurt sauce, prunes, hummus and cucumber.
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