All Wrapped Up: Spiced Lamb Wraps & 'Black Ops'

Author: Hugh Hamilton Wines   Date Posted:6 October 2016 

500g lamb leg, diced
½ Butternut pumpkin
1 medium sized eggplant
Moroccan Spice
¼ cup Greek yoghurt
2 preserved lemons
'Mary’s Fiery Temper' Habanero Chutney
'Hugh’s Vestal Virgin' Olive Oil
4 Lebanese wraps



Chop up butternut pumpkin & eggplant into inch cubes, drizzle with olive oil and season with Moroccan spices and roast in the oven 30 – 40 minutes
Put about 2 preserved lemons into a food processor and blitz until it makes a paste, mix with one tsp fiery temper and then mix in yoghurt (about ¼ cup), adding more fiery temper if you want more heat.  Season with salt and pepper if needed.
You put diced lamb onto skewers and BBQ them (seasoning with Moroccan spices)
Toast Lebanese bread over the BBQ for a couple seconds, then put the pumpkin, rocket, lamb and dressing on and roll up. 
Consume with a glass of our unique 'Black Ops' Shiraz Saperavi Blend

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