- 2 kg lamb shoulder roast
- 12 packs of mini wraps
- 1/2 cup of Best Foods Garlic Aioli
- 2 tablespoons of mint sauce
- 1 pomegranate
- 100 grams packet of baby leaf lettuce
- 1/2 medium-sized red onion
- 200 grams feta cheese
- fresh mint to garnish
- fresh rosemary sprig
- salt and black pepper to season
- 1 bag of charcoal briquettes
Preheat charcoal BBQ to 120 degrees C using indirect heat (coals to one side of the kettle BBQ). Trim all fat off lamb and season with equal parts salt and pepper, with a few sprigs of rosemary on top.
Cook meat until the colour turns a nice red/brown, then wrap in foil with a few knobs of butter and return to BBQ. Cook until it reaches an internal temp of at least 97 degrees C. This can take anywhere from 5 to 6 hours total. When done, take off the BBQ and wrap in a beach towel and put in chilly bin to rest.
Take half a cup of Best Foods Aioli and mix in the mint sauce.
Prep the other ingredients – remove seeds from pomegranate, chop the mint, dice onion, chop/crumble feta and heat wraps gently in a fry pan.
Take lamb out from chilly bin and unwrap. Using tongs and a fork, the lamb should pull apart very easily.
Assemble the burrito with all the ingredients and give it a good dollop of the minted Aioli. You are good to go!