Winter Recipe

SLOW COOKED MOROCCAN LAMB WRAPS

I n g r e d i e n t s .

1 leg of lamb with bone in approx. 2.5kgs
1 small jar of Moroccan spice
1 bunch of continental parsley (coarsely chopped)
½ cup olive oil
1 large oven bag
1 bag kaleslaw (from coles or woollies)
Lebanese wraps

M e t h o d .

•  preheat oven to 160 degrees
•  remove lamb from all packaging and place into oven bag
•  in a small bowl combine Moroccan spice, parsley and olive oil to make a paste (add more olive oil if paste seems too dry)
•  rub all of paste over entire lamb covering both sides. Don’t worry if there is extra paste in the bottom of the bag
•  tie bag and place on oven tray
•  cook for 4hrs
•  remove lamb and cut open oven bag
•  using tongs shred lamb and serve with kaleslaw on Lebanese wraps

e n j o y .