Mediterranean Lamb Wrap

Ingredients

• 1 1/2 pounds boneless lamb shoulder, cut into 2-inch pieces
• 2 tablespoons olive oil
• 1 large onion, chopped
• 3 cloves garlic, minced
• 1 tablespoon grated fresh ginger
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 4 pita breads, warmed
• 1 cup tzatziki sauce
• 1 large cucumber, peeled and thinly sliced
• 1/4 cup chopped fresh parsley

Method

1. 1Heat the olive oil in a large Dutch oven over medium heat, then add the chopped onion and cook, stirring occasionally, until it is lightly browned and fragrant, about 8 minutes.
2. 2Add the lamb pieces to the pot, stirring to coat them with the oil and mix with the onion, then cook for 5 minutes, browning the lamb on all sides.
3. 3Add the garlic, ginger, cumin, smoked paprika, salt, and pepper to the pot, stirring to combine, then cook for 1 minute, until the spices are fragrant.
4. 4Add 1 cup of water to the pot, bringing the mixture to a simmer, then cover the pot and transfer it to the oven, where it will cook, undisturbed, at 300°F for 2 1/2 hours, until the lamb is tender and falls apart easily.
5. 5While the lamb is cooking, prepare the tzatziki sauce and slice the cucumber, so they are ready to use when the lamb is done.
6. 6Once the lamb is tender, remove the pot from the oven and use two forks to shred the lamb into bite-sized pieces, then stir to coat the lamb with the juices and spices in the pot.
7. 7To assemble the wraps, lay a warmed pita bread on a flat surface, then spoon some of the lamb onto the bread, followed by a dollop of tzatziki sauce, a few slices of cucumber, and a sprinkle of parsley.

Goes well with

• Lemon Spinach70 kcal
  Citrus Fresh
• Warm Pita Bread89 kcal
  Crusty Toasty

Nutrition per serving