These sticky lamb wraps are to-die-for; perfect dinner on a summer’s eve…
Sticky, pulled lamb with an Asian-style sauce goes perfectly with fresh, sparkly pomegranate, cucumber, mint and yoghurt – a fusion of flavours.
We buy lamb in bulk – a whole lamb at a time, cut and packaged.
So, we probably have lamb 2-3 times a week, sometimes more, and it gets tricky to come up with new ways to prepare it.
When we have lamb chops, there’s just one way though – click here to see.
For this recipe, I used an entire neck of lamb that’s been cut into thick slices, and cooked in the slow cooker.
The saltiness of the ‘soy’ sauce, the tang from the vinegar, the chili, garlic and ginger works really well with the lamb and gives it a huge flavour-punch.
I love slow-cooker food, just stick it in the pot and a few hours later you have a delicious dish! I use mine throughout the year, not only for winter stews…
You will get about 6-8 portions out of this sticky lamb dish, which you can also use for other meals.
Try it on a bed of zucchini noodles or with your scrambled eggs for breakfast.