Lamb And Cucumber Wraps Recipes

Steps:

• In a small bowl, combine yogurt, olives, garlic, oregano, salt, and pepper.
• Thinly spread some of the yogurt mixture over the lavash; then layer half of each lavash with lamb, cucumber, and red onion slices. Spoon remaining yogurt sauce over filling; fold each lavash to enclose.

Steps:

• Combine lamb, salsa, preserves, 4 tablespoons wine, Moroccan seasoning, chili powder and garlic powder. Transfer to a 3-qt. slow cooker. Cook, covered, on low 5-6 hours, until lamb is tender. Remove lamb; shred with 2 forks. Strain cooking juices and skim fat. Return lamb and cooking juices to slow cooker; heat through. Stir in remaining 2 tablespoons wine; heat through., Combine cucumber and ranch dressing; toss to coat. Serve lamb mixture in lettuce leaves; top with cucumber mixture.

Steps:

• In a large skillet, heat oil over medium-high heat; brown lamb in batches. Transfer lamb to a 3- or 4-qt. slow cooker, reserving drippings in skillet., In drippings, saute onion over medium heat until tender, 4-6 minutes. Add garlic and tomato paste; cook and stir 2 minutes. Stir in wine, 1 teaspoon salt, oregano and basil. Add to lamb. Cook, covered, on low until lamb is tender, 6-8 hours., To serve, dice enough cucumber to measure 1 cup; thinly slice remaining cucumber. Combine diced cucumber with yogurt and remaining salt. Fill pita halves with lamb mixture, tomatoes, sliced cucumbers and yogurt mixture. Freeze option: Freeze cooled lamb mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add a little broth or water if necessary.