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.
[recipe title=”Sticky Lamb Wraps” servings=”6-8″ time=”7hr 30mins” difficulty=”easy”]
You will need:
1 lamb neck, cut into thick slices
1 tbsp. sesame oil
1 tbsp. coconut oil
3 tbsp. liquid aminos {natural soy sauce alternative}
2 tbsp. apple cider vinegar or white wine vinegar
1/2 tsp fish sauce
2 bird’s eye chilies, chopped
4 garlic cloves, chopped
1 tbsp. fresh minced ginger
pomegranate seeds – for serving
carb clever cauli wraps {ready-made} OR zucchini pancakes – for serving
thinly sliced cucumber – for serving
fresh herbs {watercress, wild rocket} – for serving
fresh mint leaves – for serving
double cream, plain yoghurt – for serving
Heat the sesame and coconut oil in a large pot and sear the lamb on both sides. Season with salt.
Place the seared lamb in a slow cooker.
Mix the ‘soy’ sauce, vinegar, fish sauce, chili, garlic and ginger together and use it to de-glaze the pot you used to sear the lamb.
Pour the sauce onto the lamb in the slow cooker and cook on low for 7 hours, or overnight.
Once the lamb is cooked and falling off the bone, remove all the bones and pull the meat apart.
Serve on a pancake with a smear of yoghurt, cucumber ribbons, greens and pomegranate seeds.
[/recipe]
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.
x
