Sandwiches, burgers, and wraps
These bread-free wraps are made by quickly tenderizing lamb in a pressure cooker, shredding it and wrapping it in lettuce leaves. Shredding the meat to the right texture takes care: work while it is hot and fully tender.
Put the lamb pieces, onion, garlic, water and salt in the pressure cooker. Close the lid and bring it to the whistle. Cook over a low heat for 35 minutes, then turn off the heat and let the pressure fall naturally.
Shred the hot meat with two forks and moisten it with the remaining cooking liquid.
Divide the shredded meat between the lettuce leaves, wrap and serve immediately.
Let the pressure fall naturally. Opening too soon may leave the meat less than tender. Shred the lamb while hot, as the fibers are harder to separate once cool. Allergens: this recipe contains none of the main allergen groups.
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