Boneless Lamb Shoulder
MARINADE
- Dried Oregano
- Lemon Zest
- Salt & Pepper
- Cumin
- Olive Oil
1. Mix together marinade ingredients into a clip bag and place the lamb shoulder in. let it to sit in the fridge overnight.
2. Brown the meat well in a pan / on the BBQ and pressure cook for 40 mins (1.3 kg boneless lamb used for this time). Once done allow for natural release from the pressure cooker.
3. Serve on wraps the meat with lettuce, tomato, cheese , red onion and a garlic yoghurt sauce.