Wrapped up grilled lamb
This is definitely one of my favorite meals! A variation on a hot meat sandwich. Lots of raw vegetables with lamb rolled in a wrap (made from bone broth). OMG what a joy for the tastebud's this is!!!
We both love lamb and for this beauty I used lamb neck. This one was meant for a stew, but because I didn't had the time to make the stew, I had to change my plans with this lamb neck. And with the ingredients I had in stock, I created the Wrapped up grilled lamb!!
The neck of lamb contains quite a bit of fat and for this dish, I cut away parts of it. I grilled the lamb in a Demeyere's steel pan. This pan is amazing!! Baking goes so fast, you bake the lamb without fat and as soon as the meat is seared, it releases itself from the pan and you can flip the meat.
The Demeyere pan is made of 7 layers steel, that extend to the edge. This ensures a very good and evenly heat distribution throughout the hole of the pan. As a result, the pan gives the same performance on the side as the middle of it. You turn the heat lower once the pan is up to temperature without the pan cooling down, which is also sustainable. Because there is no non-stick coating on this pan, you can grill your meat crispy.
I grow my own sprouts. This is not only fun, but also very easy!! Within a few days, they are already fully grown and you can eat them! I used radish and broccoli sprouts in this recipe. You can already taste the spiciness of the radish in these sprouts, I find them delicious!
Of course you can use any sprouts you like
- Take the lamb out of the fridge about 30 minutes before cooking, to allow it to lose most of the cold and pat dry with kitchen paper.
- Cut the lamb into strips about 5 cm long and remove most of the fat.
- Make the wraps click here for the recipe.
- You can already start by making the filling. Wash the lettuce, pat dry and remove the hard core and set aside together with the julienne of carrots, red onion, sprouts and avocado (if necessary, sprinkle the avocado with lemon juice to prevent browning).
- Make the vinaigrette and set aside.
- If you use a steelpan like I do, you don't have to use any oil. Put the pan on the fire and use the water drop method (see the video for help) if you are not sure whether the pan is hot enough. If you use a general baking pan, it is recommended to use oil when you bake the lamb.
- Place the lamb in the steelpan without oil or fat. It now sticks completely to the pan. Once the meat has come off the bottom, flip it over, lower the heat and repeat the process until all sides are nicely browned and baked through.
- Remove the lamb from the steelpan and wrap in aluminum foil and let it rest for 3-5 minutes to allow the juices to disperse and the result will be more tender meat.
- Meanwhile, place one wrap on each plate and generously fill both with the lettuce leaves, carrots, avocado and onion and sprinkle with the vinaigrette.
- Remove the lamb from the aluminum foil and divide over both wraps and sprinkle with sea salt and pepper. On top the sprouts and fold the wrap. Optionally you can sprinkle extra vinaigrette over it.
Be prepared to be blown away by the awesome flavors.
Enjoy your meal!!