February 06, 2015
This is a versatile dish - perfect when a large group is coming for dinner, as everyone serves themselves and there is more than enough to go around to feed the masses; but equally perfect for a romantic, candle lit dinner for two.
We tried these at a friend's place on New Year's Eve at Sandy Bay, Waiheke Island, NZ. After a day at the beach, we all headed back to our friend's place. We were lucky to have a diver in our group who had just caught 2 large crayfish, near Gisborne. We started our feast with BBQed Crayfish with a squeeze of lime and salt and pepper - so simple, yet just amazing! We then moved on to BBQed Pulled Lamb Wraps. It was such a great way to enjoy a meal with friends with no need for cutlery as the wraps served as a "hold all". The recipe, below, is our version.
We finished the night with a platter of fresh fruit, the Devonport Chocolate Truffle Slice cut up into pieces - this was loved by all; & a mixture of chocolate licorice, pineapple lumps and other goodies. An easy way to serve an "after dinner treat" when you don't have time to create a fancy dessert. If you do want to create a delicious dessert, then see our Plum Clafoutis - a real treat to enjoy.
BBQ, Slow Roasted Pulled Lamb with Quinoa & Roasted Vegetable Salad, Avocado Salsa, & Chemoula Dressing on Wraps
BBQ, Slow Roasted Pulled Lamb
Bring your lamb leg to room temperature. Add olive oil, 1 -2 garlic cloves (sliced & skewered into the lamb), five spice powder, cumin, salt & pepper, oregano and a few stalks of rosemary to the top side of your lamb.
The BBQ cooking time will depend on the size of your piece of lamb. For a 1 - 1.2 kg leg of lamb, it took about 3 hours. Put the lamb on the bbq (lid down) at about 200 degrees celicius for about 10 minutes, just to start the cooking process. Then turn the heat down to low - about 120 degrees celcius and cook for at least 3 hours, until it is cooked to your liking. The key is to cook it at a very low temperature to ensure that it virtually falls off the bone. If you are really keen, try roasting this on a charcoal BBQ for a succulent piece of meat.
Remove from the heat when it is cooked through, slightly pink is best. Sit for 10 minutes. Use forks to pull the lamb from the bone. If it is not pulling off the bone, then slice it - it will still taste delicious in wraps.
Quinoa Salad with Roasted Vegetables (gluten free)
A delicious, light salad. If you are gluten free, then have the quinoa salad, lamb & salsa, without the wraps.
2 cups of quinoa
2 cups of water
Rinse quinoa in a sieve. Cook 1 cup of quinoa with 2 cups of water. Bring the water to boil and add the quinoa. Simmer for 15 minutes. The quinoa will have doubled in size. Drain the water and set aside.
Roast vegetables of your choice in the oven at 180 degrees celcius for 30 - 35 minutes, or until they are golden brown & cooked through. We used pumpkin, eggplant, red pepper & mushrooms. Cut into small pieces so that they fit in a wrap, mix with olive oil, cumin, salt & pepper before roasting in the oven.
Steam some fresh beans.
When the vegetables are roasted, add them to the quinoa (reserve a few vegetables to place on the top of the salad for appearance) and mix through. Add salt and pepper, chopped coriander leaves or parsley. Add your salad dressing of choice. We used Wild on Waiheke Sesame & Mirin Salad Splash which was delicious. You could use a dressing made from 1 part balsamic vinegar to 2 parts olive oil, 1 teaspoon wholegrain mustard & salt and pepper.
Place the salad in a serving bowl with the remaining roast vegetables & steamed beans on top. Add some roasted almonds, if you like.
Note, you could change the quinoa to cracked wheat if you prefer (not gluten free). Just pour 1 cup of boiling water, from the electric jug, over 1 cup of cracked wheat. Add salt and pepper and juice from 1 lemon. Mix and cover with tightly fitting food wrap. The cracked wheat will swell up. After about 10 - 15 minutes, use a fork to fluff the cracked wheat then use, as per the cooked quinoa.
2 avocados, cut into cubes;
1 small red onion, chopped thinly;
1 medium tomato, chopped into cubes;
1 Tablespoon lime juice;
1/4 cup coriander leaves.
Mix together with salt & pepper to taste.
This is a dressing from Annabel Langbein's Cookbook "The Free Range Cook". The coriander leaves in this dipping sauce makes a gorgeous green colour for the top of the wraps.
1 clove garlic; 1 Tbsp chopped fresh ginger; 1/2 tsp ground ginger; 1/8 tsp cayenne pepper; 1 tsp ground cumin; 1 tsp brown sugar; 1/2 tsp salt; juice & zest of 1 lemon; 1/2 cup of natural yoghurt; 1/4 cup coriander leaves.
Blend the ingredients together in a food processor or whiz, until smooth. Add 1/2 cup of sour cream or greek yoghurt. Mix it together and store in the fridge until ready to use.
For a large group, place the prepared dishes on the table and allow everyone to create their own wraps. If you are having a romantic dinner for two, place all the dishes between you, with a candle burning & soft music and enjoy the experience of creating wraps together.
We suggest that you spread a little chemoula sauce on the wrap, next add salad, spinach leaves (optional) and pulled lamb, followed by a small amount of salsa. Drizzle with more chemoula dressing, roll the wrap; and enjoy!
Gift Idea: Our BBQ Essentials Hamper includes a delicious Black Satin Glaze. This is an amazing marinade for lamb, chicken, or add it to casseroles. Try this glaze on your meat when you cook your slow roasted, pulled lamb wraps.
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