Slow Cooker Lamb Wraps

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.

Slow Cooker Lamb Wraps and Minted Slaw

Best ever slow cooker lamb wraps. Perfect for the rainy day or sunny day BBQ.

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Prep Time 15 mins

Cook Time 6 hrs

Total Time 6 hrs 15 mins

Servings 10 people

Ingredients

  

Slow cooked lamb

• 2 Kg Lamb leg Bone in
• 8 tbsp. All round seasoning
• 2 tbsp. olive oil
• 2 Medium onions thick sliced
• 100 ml Red Wine Vinegar
• 200 ml Chicken Stock

Minted slaw

• 500 g Cabbage finely shredded
• 2 medium Red Onions finely shredded
• 2 tbsp. Mint finely shredded
• 2 tsp. Salt
• 2 tbsp. olive oil
• 1 lemon juiced
• Pinch cracked black pepper

Instructions

 

• Score the lamb across the top of the joint with a sharp knife then rub with the olive oil. Rub all of the spice in and then refrigerate for 2 to 24 hours, preferably the latter.
• Pre-heat the oven to 220ºC. Place the onions, red wine vinegar and stock in the bottom of baking tray and then lay the lamb on top. Place in to the oven for 30 minutes then reduce the temperature to 120º for the remaining 5 ½ hours.
• During this time mix all of the slaw ingredients together, place in a bowl and cover until required. After a couple of hours this cabbage and onions will be nice and soft, perfect for this dish and for any BBQ.
• If the lamb browns too much during cooking then you can cover in tin foil however this rarely happens.
• Once cooked, enjoy the satisfaction of how soft and juicy the lamb is. Using two forks or knife pull apart and then enjoy with soft tortillas, homemade mayonnaise and a little slaw.