INGREDIENTS

12 each  10" Heat Pressed Flour Tortillas (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 lbs.  Lamb Leg, bone-in 
5 cups  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

1.) Pre-heat oven to 300°F.

2.) 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.

3.) 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.

4.) 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.

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