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Lamb wraps with roasted garlic and brinjal


  Scrumptious lamb wraps

Ingredients 10
Servings 4-6
Time 10 MIN

Ingredients

  • 15
    ml
    olive oil
  • 1.5
    kg
    lamb shoulder roast
  • salt and pepper
  • 1/2
    garlic bulb
  • 1
    large brinjal, halved
  • 60
    ml
    Greek yoghurt
  • 6
    wraps
  • 1
    red onion, sliced
  • handful coriander leaves
  • 100
    g
    feta, crumbled
 

Method

21⁄2 HR
 

Preheat the oven to 180 °C.

1 Rub the oil over the lamb to coat. Season well with salt and pepper. Cook in the oven for 21⁄2 hours or until done to your liking. Add the garlic and brinjal to the roasting pan 11⁄4  hours into cooking time. Once done, transfer the lamb to a plate. Cover with foil and set aside for 20 minutes to rest. Set aside the brinjal and garlic until cool enough to handle. Use two forks to shred the lamb.

2 Scoop the flesh from the brinjal halves with a spoon and squeeze the garlic out of the skin. Combine the garlic and brinjal flesh in a blender with the yoghurt, and process until smooth.

3 Toast the wraps on a grill over medium heat for 2 minutes on each side or until heated through. Divide the wraps among serving plates. Spread with the brinjal mixture. Top with the shredded lamb, onion, coriander and feta.

 

 

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2018-12-19 12:41
 
 
 
 
 
 
 
 
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