Monday, November 17, 2014

Lunch Week 39: Lamb Sandwich Wraps

So every Sunday, I head over to the kitchen to whip up a big batch of food for lunch the next week. Yes, I brown bag. And I almost always do it every week unless I become too busy to even buy cold cuts from the deli. I do it for several reasons being health, finance, and laziness. Now, you may think that spending hours on a day off to prep and cook five meals at once is hardly lazy. But let me remind you, I hate it when the time comes to decide what to eat for lunch every day. I work in Midtown so the choices are endless. My problem, the more choices, the harder it is for me. So it's much easier for me to have my lunch ready and already decided.

So my lunch for the week: Lamb Sandwich Wraps
Sandwiches don't have to be boring. Forego the deli meat and roast your own protein for a more delicious lunch. And layer in the garnishes and other ingredients for a wide variety of flavors and textures. And don't forget about the bread. It can be as important or even more so than what's in a sandwich.

For this sandwich, I decided to roast some lamb. I used boneless lamb leg that I trimmed of fat and gristle. Then I slathered it with lots of chopped garlic, parsley, cilantro, oil, salt, and pepper. This is best marinated overnight but it can be done right before roasting as well. Make sure you rub that garlic and herb pasta into every nook and cranny of that lamb.
Then I roasted it in the oven for about 40 minutes until cooked medium. Let cool completely then sliced thinly. Don't toss the juices and oil. I like to store the lamb in its own cooked liquids. It keeps better that way.
And now the rest of the sandwich with includes a bunch of sliced vegetables like yellow bell peppers, julienned carrots, tomatoes, red onions, and lettuce (not shown). I also made a condiment of yogurt and tahini sauce with the addition of minced cucumbers, mint, and parsley. I also added some spicy pepper relish I previously made. The relish is a combination of olives, pickled hot cherry peppers, and red bell peppers.
I used a flat wrap for this sandwich which really allowed me to layer on the ingredients. First the wrap, then the yogurt sauce, red pepper relish, lettuce, lamb and all the other goodies. Make sure not to over stuff the wrap or it won't roll up properly. Leave some room at the end of the wrap so that it can close properly. Carefully roll up the wrap and enjoy!

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