Lunch suggestion: Lamb Wraps with Garlic Aioli & Tomato Salsa
You could slow-cook a small shoulder of lamb, or an extra one to two lamb shanks, especially to make these wraps.
Alternatively, you could use leftovers from the lamb shank recipe, above. Either way, the meat should be so tender that it is easily shredded with a fork.
To make the garlic aioli
- Gently heat 85ml/3.5fl oz of olive oil. Put an egg yolk, one teaspoon of white wine vinegar, a crushed clove of garlic and some salt and pepper into a blender.
- With the motor running, slowly add the warm olive oil to make a smooth, thick sauce. This can be used cold or warmed through before serving.
Variation: For a mild roast-garlic flavour, slow-cook a whole bulb of garlic along with the lamb. To use, slice the top off and squeeze the softened contents into the blender instead of using freshly crushed garlic.
To make the salsa
- Place four seeded and chopped tomatoes in a bowl with one small, finely chopped red onion, one tablespoon chopped, fresh flat-leaf parsley, two tablespoons chopped fresh coriander and one tablespoon each of olive oil and fresh lime juice.
Season to taste and mix thoroughly to combine.
- To serve warm, heat eight large, soft flour tortillas in the oven, wrapped in a clean damp tea towel. Shred the lamb using two forks, discarding any excess fat and bones.
Give each person a tortilla, dot the garlic aioli over the top, scatter over some lamb and a spoonful of the salsa, then finish with salad and a couple of slices of cucumber.
Wrap and eat immediately, or cool the wraps for lunch boxes.