I have always been a fan of slow cooking, in a slow cooker, an oven or even over coals on the BBQ. There is something irrefutably satisfying about the flavours that intensify in the meat and even better how soft and succulent it remains.
This dish is actually an amalgamation of many attempts at cooking the lamb. Always a fan of butterflying and cooking over BBQ coals and serving in pitta bread with minted cabbage slaw, it has been a winner with the family and guests on many, many occasions.
This time after recently cooking pulled pork for a summer function in the Army I was thinking…. what if I did this with my lamb…and here it is, with no turning back; slow cooker lamb.
You could still use the pitta breads, lightly warmed but we now enjoy using warmed tortilla wraps. It seems a little easier to eat and also the bigger the wrap the more you can squeeze in ……. and we buy the biggest.
One other addition to the dish is making homemade garlic mayonnaise. Using my homemade mayonnaise recipe the addition of garlic really binds this dish together.
Just typing this is making my mind wander and looking at the weather forecast to see how this weekend is panning out. Its storms, but this won’t stop me making them as they make a great meal to end any day.