Ingredients
- 12 each 10" Heat Pressed Flour Tortilla (10420)
- 1/4 cup Vegetable Oil
- 1/4 cup Halaby Pepper, ground
- 6 each Garlic Cloves
- 2 Tbsp. Salt, kosher
- 2 Tbsp. Lemon Juice
- 6 lb. Lamb Leg, bone-in
- 5 cup Couscous, prepared
- 1 cup Tomatoes, diced
- 1 cup Cucumber, diced
- 1/2 cup Red Onion, diced
- 1/2 cup Feta Cheese, crumbled
- 1/2 cup Parsley, minced
- 1/2 cup Olive Oil
- 3 Tbsp. Balsamic Vinegar
- 2 Tbsp. Lemon Juice
Directions
- Pre-heat oven to 300°F.
- In a blender or food processor, make a paste by combining vegetable oil, Halaby peppers, garlic cloves, salt and 2 tbsp. lemon juice. Process until smooth. Pat the lamb leg dry and rub in the paste, ensuring even coating. Dry roast the leg by placing into a roasting pan and covering with foil. Roast lamb for approximately 4 hours, or until fork tender. Once cooked, remove from oven, allow to cool slightly, and shred the meat, removing the bone and any large deposits of fat. Reserve for service.
- Meanwhile, combine the couscous, tomatoes, cucumbers, red onion, feta cheese, parsley, olive oil, balsamic vinegar, and lemon juice until well combined. Reserve refrigerated for service.
- To assemble: Warm each tortilla slightly. Place 4 oz. of prepared couscous (warm or room temperature) in the middle of the tortilla. Top with 4 oz. of shredded lamb (warmed), and drizzle 3 tbsp. of Aleppo Yogurt Tahini Sauce over the top. Fold up sides and roll into burrito. Serve.
