Moroccan Mechoui Lamb Wraps
A flavorful and aromatic lamb dish, typically served in North African cuisine. This recipe is a mechoui-inspired twist on traditional lamb wraps, with a nutty and smoky flavor profile.
Ingredients
- ●1 (2-3 pound) lamb shoulderpreferably boneless
- ●2 tablespoons moroccan spice blendavailable at most middle eastern stores
- ●2 tablespoons olive oilfor cooking and serving
- ●1 medium onionchopped
- ●3 cloves garlicminced
- ●2 tablespoons apricot jamoptional
- ●1/4 cup fresh parsleychopped
- ●4-6 pita breadpreferably day-old
Instructions
- 1
Preheat oven to 300°F (150°C).
- 2
In a large Dutch oven or oven-safe pot, heat 1 tablespoon of olive oil over medium-high heat.
- 3
Sear the lamb shoulder until browned on all sides, about 5 minutes per side.
- 4
Remove the lamb from the pot and set aside.
- 5
Reduce heat to medium and add the remaining 1 tablespoon of olive oil.
- 6
Add the chopped onion and cook until translucent, about 5 minutes.
- 7
Add the minced garlic and cook for an additional minute.
- 8
Add the moroccan spice blend and cook for 1 minute, stirring constantly.
- 9
Return the lamb to the pot and add the apricot jam (if using).
- 10
Cover the pot with a lid and transfer to the preheated oven.
- 11
Braise the lamb for 2-3 hours, or until tender and easily shredded with a fork.
- 12
Remove the pot from the oven and let rest for 10-15 minutes.
- 13
Using two forks, shred the lamb into bite-sized pieces.
- 14
Warm the pita bread by wrapping it in foil and heating in the oven for 5 minutes.
- 15
Assemble the wraps by spooning the lamb onto the pita bread and topping with chopped parsley.