Ingredients
12 total- 1 lamb shoulder, approx. 1.6kg
- 1 tbsp of olive oil
- 1 tsp of garlic granules
- 8 soft flour wraps
- 100 g of baby rocket leaf salad
- 200 g of feta, crumbled
- 100 g of pomegranate seeds
- 8 basque hot peppers, chopped (optional)
- 2 tsp of pomegranate molasses
- 1 handful of mint leaves, chopped
- 1 handful of coriander leaves, chopped
- 1 tsp of dried oregano
Method
5 stepsStep 1
Preheat the oven to 160°/140°C fan/gas 3 and line a roasting tin with greaseproof paper. Place the lamb into the roasting tin, Drizzle with a little oil and sprinkle over the garlic, oregano and some seasoning. Place a sheet of foil over the lamb, sealing it in, and put in the oven for 3 hrs.
Step 2
Take the lamb out of the oven and remove the foil. Turn the heat up to 190°C/170°C fan/gas 5 and return the lamb to the oven, uncovered, for 30 mins. This should get the skin to turn deeply golden and lovely and crispy.
Step 3
With 15 mins to go, gather the rest of the ingredients for the wraps, so they are close at hand and ready for assembly. Then place a frying pan on a medium heat and start to warm the wraps for 30 secs each side.
Step 4
Once the lamb is ready, remove from the oven, transfer to a chopping board or carving plate and use two forks to shred it. The lamb should just fall apart.
Step 5
To serve, take a wrap, add some rocket salad, then top with some lamb, feta, pomegranate seeds and hot peppers, if using. Add a drizzle of pomegranate molasses (or balsamic vinegar also works well) and a scattering of fresh herbs, then wrap up and devour.