Tender and flavourful Pulled Lamb Wrap Recipe
Pulled Lamb Wrap, a mouthwatering dish that brings together tender and flavourful pulled lamb, a luscious tahini sauce, and a medley of fresh ingredients. This recipe elevates the humble lamb shoulder to new heights, infusing it with aromatic spices and slow-cooking it to perfection. Wrapped in warm pita bread and accompanied by vibrant toppings, these pulled lamb wraps are a feast for the senses.
The star of this dish is the lamb shoulder, a cut known for its rich flavour and tenderness. The lamb shoulder is marinated in a blend of spices, including black pepper, white pepper, cinnamon, 7-spice powder, turmeric, and orange zest. These ingredients work in harmony to create a fragrant and well-seasoned lamb that will melt in your mouth with every bite.
Completing the pulled lamb wraps is the creamy and tangy tahini sauce. Made with tahini, lemon juice, water, salt, and a pinch of red chilli (if desired), the sauce adds a delightful creaminess and a burst of flavour that perfectly complements the tender lamb.
To add freshness and crunch, marinated onions are prepared by slicing red onions and marinating them in olive oil, sumac, and salt. These tangy onions bring a pop of colour and a tangy note to the wraps.
When it comes to serving, warm pita bread serves as the base for the pulled lamb wraps. Layered with rocket leaves, tomato slices, tender pulled lamb, marinated onions, and a generous drizzle of tahini sauce, these wraps are a flavour-packed delight.
Whether you’re looking for a satisfying lunch, a casual dinner, or a delightful addition to a gathering, Pulled Lamb Wraps are sure to impress. The combination of tender pulled lamb, creamy tahini sauce, and fresh ingredients create a harmonious symphony of flavours and textures that will leave you craving more.
So, gather your ingredients, roll up your sleeves, and embark on a culinary journey with Pulled Lamb Wraps. Allow your taste buds to revel in the tender lamb, the creamy tahini sauce, and the vibrant toppings, as you savour each bite of this delectable dish. Enjoy the feast of flavours and the joy of sharing a delightful meal with loved ones.
Basic Ingredients for Pulled Lamb Wrap
Pulled Lamb:
Lamb Shoulder: Lamb’s shoulder is the star ingredient, known for its tenderness and rich flavour. Slow cooking allows the lamb to become incredibly tender, making it perfect for pulling it apart into juicy shreds.
Spices: A combination of black pepper, white pepper, cinnamon, 7-spice powder, turmeric, and orange zest is used to marinate the lamb shoulder. These spices add depth, aroma, and a touch of warmth to the meat.
Olive Oil: Olive oil is used to coat the lamb shoulder during marination, keeping it moist and enhancing the flavours.
Onions, Carrots, Celery, Garlic, Thyme, and Bay Leaves: These vegetables and herbs are added during the slow cooking process to infuse the lamb with their aromatic flavours. They contribute to the overall richness and depth of the dish.
Chicken Stock and Hot Water: The combination of chicken stock and hot water creates a flavourful cooking liquid that keeps the lamb moist and ensures a tender result.
Salt: Salt enhances the flavours of the dish, balancing the spices and bringing out the natural taste of the lamb.
Rocket and Tomato Slices: Rocket leaves and tomato slices add freshness, texture, and vibrant colours to the wraps.
Marinated Onions:
Marinated Onions: Red onions are sliced and marinated in olive oil, sumac, and salt. They provide a tangy element that cuts through the richness of the lamb and adds a burst of flavour.
Tahini Sauce:
Tahini Sauce: Tahini sauce, made with tahini paste, lemon juice, water, salt, and optional red chilli, adds a creamy and tangy element to the wraps. It complements the richness of the pulled lamb and adds a delightful flavour contrast.
Wraps:
Wraps: Pita bread serves as the base for the pulled lamb wraps, providing a soft and sturdy vessel to hold the delicious fillings.
Preparation Tips for Pulled Lamb Wrap
- Marinating: Allow the lamb shoulder to marinate in the spice mixture, olive oil, and orange zest for a few hours or overnight. This allows the flavours to penetrate the meat and tenderize it further.
- Slow Cooking: Follow the recipe instructions for slow cooking the lamb shoulder until it is fork-tender and easily pulled apart. This may take several hours, so plan accordingly.
Serving Tips for Pulled Lamb Wrap
- Assembling the Wraps: Warm the pita bread and layer it with rocket leaves, tomato slices, pulled lamb, marinated onions, and a drizzle of tahini sauce. Fold or roll the wrap tightly for easy handling.
- Accompaniments: Serve the pulled lamb wraps with a side of fresh salad, pickles, or a yoghurt-based dip for added freshness and tanginess.
storage tips
Leftovers: Store any leftover pulled lamb, tahini sauce, and marinated onions separately in airtight containers in the refrigerator. Consume within 2-3 days.
Reheating: Reheat the pulled lamb in a covered dish in the oven or on the stovetop over low heat, adding a little broth or water to prevent drying out.
By following these tips, you’ll create delicious Pulled Lamb Wraps that showcase the tender and flavorful meat, complemented by the creamy tahini sauce and fresh toppings. Enjoy these wraps as a satisfying meal or a crowd-pleasing party
Pulled Lamb Wrap
Ingredients
Pulled Lamb
- 2 kg lamb shoulder
- 2 tsp black pepper powder
- 2 tsp white pepper powder
- 2 tsp cinnamon powder
- 3 tsp 7-spice powder
- 2 tsp turmeric powder
- 2 tbsp orange zest
- 3 tbsp olive oil
- 2 large onions, quartered
- 2 carrots, cut into large chunks
- 2 celery stalks, cut into large chunks
- 1 orange, cut into slices
- 2 garlic bulbs
- 6 fresh thyme sprigs, finely chopped
- 3 bay leaves
- 2 cups chicken stock
- 2 cups hot water
- 2 tsp salt
Tahini Sauce
- ½ cup tahini
- 1 pc lemon, juiced
- ⅓-½ cup water
- ½ tsp salt
- pinch red chilli, (optional)
Marinated Onions
- 1 red onion, finely sliced
- ¼ olive oil
- 1 tbsp sumac
- ½ tsp salt
Wraps
- pita bread
- rocket leaves
- tomato slices
Instructions
- Pat dry the lamb and season with salt. In a small bowl, combine the black pepper powder, white pepper powder, cinnamon powder, 7-spice powder, turmeric powder, orange zest and olive oil to make a smooth marinade paste, and generously rub it all over the lamb.
- Preheat the oven to 180°C.
- In a large cast iron pot, add a couple of tablespoons of vegetable oil. Heat on medium fire and sear the lamb on all sides.
- Remove the lamb and reserve on the side. In the same pot, add onions, carrots, celery, garlic bulbs, orange slices, thyme sprigs and bay leaves. Add the seared lamb and cover with chicken stock and water, and season with salt. Cover the pot with the lid and place it in the oven pan, and roast for 4 hours. Transfer the lamb to a large plate, cover with foil and allow to rest for 20 minutes. Shred the meat with two forks.
- To prepare the tahini sauce, mix all the ingredients until it has a smooth consistency.
- To prepare the marinated onions, in a small bowl mix onions with a pinch of salt. Add the olive oil and sumac. Allow to rest for 10 minutes before using.
- To prepare the wrap, arrange rocket leaves in the base of the bread. Top with slices of tomato, pulled lamb, tahini sauce, and marinated onions. Serve as an open sandwich or as a wrap.
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