Our DeliVita Cook off Winner Julian serves up a fantastic summer Roast Lamb Wrap
1.5 kg half leg of lamb
2 tbsp dried Italian mixed herbs (or whatever you have, eg. thyme, oregano etc)
2 sprigs fresh rosemary, leaves picked and very finely chopped (you can use 1 tbsp dried rosemary instead if you don’t have fresh)
2 tsp coarse sea salt, or 1 tsp table salt
1 tsp freshly ground black pepper
5 cloves garlic, chopped or minced finely
40 g soft unsalted butter or spread
4 tbsp mayonnaise
2 tsp mint sauce
1 red onion sliced into half moons
soft tortilla wraps (2 or 3 per person)
Wash your hands thoroughly before and after handling raw meat.
Prepare the lamb
Make many deep cuts all over the lamb by pushing in a sharp knife and giving it a twist.
Mix together the dried Italian herbs, rosemary, chopped garlic, salt, pepper & butter to form a thick paste.
Using your hands smear the paste all over the lamb, pushing it into the cuts.
Leave the lamb out of the fridge as you want it completely at room temperature before cooking (about 1 hour, enough time to light the wood fired oven).
Lighting the Delivita wood fired oven
I used 3 natural firefighters surrounded by a little tower of 6 bits of kindling (arranged in 3 layers with a smallish piece of log on the top. (Tip: Use Logs made of Ash wood as it lights easily and doesn’t burn as hot as Oak)
I put two larger pieces of logs into the oven either side of the kindling tower, so they can be warming up ready to ignite easily.
Light the kindling and wait about 15 minutes until it is burning well then push it to the back of the oven using the “Prod & Blow” or the “Oven Brush”, then put the two logs from the side of the oven onto the top of the flames at the back and let it burn.
Once the flames have died down (between 35 - 50 mins) your oven should be at the correct temperature, you cook using the residual heat in the oven so don’t need add any more wood. My oven temperature measured 360ºC in the middle of the oven floor using a digital thermometer.
Cooking the lamb
Put the lamb into an suitable tray/pan and loosely cover it with foil. Put it into the oven and put on the oven door leaving the door vent open.
After 25 minutes, turn the lamb, so that the opposite side is towards the heat at the back. Take care as the tray/dish will be extremely hot. Repeat this turning after another 25 minutes and again after a further 25 minutes, then let it cook for a final 15 minutes.
Remove the lamb from the oven, and let it rest under the foil for 20 minutes before carving into thick strips.
Whilst the lamb is resting, mix together the mayonnaise & mint sauce.
Make the wraps by spreading a small amount of mint/mayonnaise sauce on a tortilla wrap, add some slices of cooked lamb, top with lettuce leaves and the red onion slices and finally drizzle on a little more of the sauce.
Thoroughly enjoy ?
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