Harissa Spiced Lamb Wraps

Edit

Servings: 4 Prep: 20 min Cook: 70 min Dairy Free Gluten Free Paleo Cook for One Oven Simple Stovetop Added 5 months ago Updated 5 months ago

Missing nutrition data for: Boneless Lamb Roast, Extra Virgin Olive Oil, Harissa Spice, Iceberg Lettuce, Bell Pepper

Ingredients

1 pound boneless lamb roast ⚠

1 tablespoon extra virgin olive oil ⚠

1 ½ teaspoons harissa spice, plus more to taste ⚠

1 tablespoon lemon juice

½ head iceberg lettuce, or butter lettuce ⚠

1 bell pepper ⚠

Instructions

1. Preheat oven to 450F. If lamb roast is in a net, keep the netting on. If not, secure the roast with kitchen twine by rolling the lamb into a log, and tying the twine around the roast every 1-2 inches.

2. Place lamb in a roasting pan and place in the oven for 15 minutes. After 15 minutes, decrease temperature to 325F and continue cooking for an additional 25-45 minutes, checking periodically until lamb reaches you preferred doneness as measured by an instant-read thermometer (it’s cooked through if it reads 145F). Remove from oven and let rest for 10 minutes.

3. Once lamb is cool enough to handle, shred the meat.

4. Heat olive oil in a pan over medium heat. Add harissa seasoning, and sauté for a minute to release the flavors.

5. Add the shredded roasted lamb and cook for 2-3 minutes to warm through. Adjust seasoning to your preference.

6. Turn off heat. Add lemon juice to the seasoned lamb.

7. Separate lettuce leaves. Finely slice bell pepper. Spoon some lamb onto the center of each wrap. Top with bell pepper. Fold and serve immediately.