MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Greek Lamb Wraps
Categories: Lamb/mutton, Citrus, Vegetables, Breads, Herbs
Yield: 8 Servings

2 lb Boneless lamb shoulder
- roast
4 ts Greek seasoning
1/2 c Thin sliced onion
1/4 c Lemon juice
1/3 c Light mayonnaise
2 ts Dijon-style mustard
1 lg Clove garlic; minced
8 (7") flour tortillas
2 c Shredded fresh spinach
1 1/2 c Chopped cucumber
1/2 c Chopped tomato
1/3 c Crumbled feta cheese

Trim fat from meat. If necessary, cut meat to fit into a
3-1/2 or 4 quart slow cooker. Sprinkle Greek seasoning
evenly over meat; rub in with your fingers. Place onion in
cooker. Top with meat and sprinkle with lemon juice.

Cover and cook on low-heat setting for 8 to 10 hours or on
high-heat setting for 4 to 5 hours.

Meanwhile, in a small bowl combine mayonnaise, mustard,
and garlic. Cover and chill until needed.

Remove meat and onion from cooker. Using two forks, pull
meat apart into shreds. If necessary, skim fat from
cooking liquid. Return meat and onion to liquid in cooker;
stir to moisten.

For wraps, spread one side of each tortilla with about 1
tablespoon of the mayonnaise mixture. Using a slotted
spoon, spoon a scant 1/2 cup meat mixture onto each
tortilla. Top each with 1/4 cup spinach, 3 tablespoons
cucumber, 1 tablespoon tomato, and about 1 tablespoon
cheese. Roll up tortillas.

Better Homes & Gardens | April 2015

MM Format by Dave Drum - 05 April 2015

Uncle Dirty Dave's Archives

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