Only five simple ingredients and the use of a slow cooker you can create these delicious slow-cooked lamb wraps for a tasty family meal.
Looking for more slow-cooked lamb recipes or five-ingredient dinner recipes?
Ingredients
Method
Rub lamb all over with 2 tablespoons of the za’atar.
Heat oil in a 5-litre (20-cup) slow cooker on ‘sear’ (HIGH) setting. Cook lamb, turning, for 5 minutes or until well browned. Add â…“ cup (80ml) water. Adjust setting to LOW; cook, covered, for 9 hours 45 minutes.
Carefully remove lamb from slow cooker. Shred meat coarsely using two forks; discard bones and cooking liquid.
Warm bread following packet directions. Top pitta bread with lamb, rocket and tzatziki; sprinkle with remaining za’atar and season to taste. Roll wraps to enclose filling; serve.
Add sliced tomato to the wraps in step 4, if you like.
Use boneless pork shoulder instead of lamb.
Refrigerate lamb at the end of step 3 in an airtight container for up to 3 days. Recipe is not suitable to freeze.
Note
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