Turkish Lamb Wraps

• None None FOR THE LAMB
• 1/4 cup olive oil, plus additional, to drizzle
• 6 cloves garlic, crushed
• 1 tbsp whole cumin seeds
• 1 tbsp ground allspice
• 1 tbsp sesame seeds
• 1 None lemon, peel grated and lemon juiced
• 3 1/3 lbs boneless lamb leg or shoulder
• None None FOR THE PRUNES
• 3/4 cup pitted prunes, halved
• 2 None oranges, peel grated from 1 orange and both oranges juiced
• None None FOR THE MINTED YOGURT SAUCE
• 1/2 cup plain yogurt
• 1/4 cup mayonnaise
• 1 clove garlic, crushed
• 1 bunch mint, finely chopped
• None None TO SERVE
• 10 None wraps, such as flatbread or flour tortillas
• None None Hummus, sliced cucumber

1. For the lamb, mix all ingredients, except lamb, in a large bowl. Add lamb; turn to coat. Cover and refrigerate for at least 1 hour or overnight. Remove from refrigerator 1 hour before cooking.
2. For the prunes, add the prunes to a bowl with the orange peel and juice. Cover and refrigerate until ready to serve.
3. Preheat the oven to 300u0b0F.
4. Place the meat on a rack in a roasting pan. Drizzle with olive oil and season to taste. Cover with foil. Bake for 4 1/2-5 hours or until the meat is falling off the bone.
5. Remove the foil. Increase oven temperature to 400u0b0F. Bake for another 10 mins or so until the top is crispy. Let stand for 15 mins.
6. For the minted yogurt sauce, mix all the ingredients in a small bowl. Season to taste.
7. To serve, shred the lamb with forks. Serve in warmed wraps with the yogurt sauce, prunes, hummus and cucumber.

lamb, olive oil, garlic, cumin seeds, ground allspice, sesame seeds, lemon, shoulder, prunes, oranges, minted yogurt sauce, plain yogurt, mayonnaise, clove garlic, mint, serve, wraps, cucumber

Taken from recipes-plus.com/api/v2.0/recipes/36101 (may not work)