Barbecued Lamb Belly Wraps

Rich, zingy lamb belly wraps with homemade barbecue sauce and pickled red onions, served on warm naan or pide bread.

Dinner Lamb Spicy Barbecue Casual

Estimated Nutrition

Calories

985

kcal / serving

7880 kcal total

Carbs

61.3g

per serving

490.2 g total

Fat

65.1g

per serving

520.4 g total

Protein

39.1g

per serving

312.5 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

tbsp

Caster Sugar

175

Maple Syrup

CondimentsSauces

201

275

tbsp

tbsp

GrainsCereals

piece

Naan Bread

or pides

Meat

1.75

Lamb Belly

bones removed

NutsSeeds

piece

Star Anise

bulb

Garlic

cut in half horizontally

bunch

Parsley

fresh

piece

Chipotle Chilli

dried smoked

0.5

tsp

Black Mustard Seeds

0.5

tsp

Sea Salt

bunch

Coriander

fresh sprigs

Vegetables

piece

Carrot

roughly chopped

piece

Onion

roughly chopped

piece

Red Onion

finely sliced

0.25

piece

Cucumber

finely sliced

Method

Simmer lamb belly with carrot, onion, star anise, garlic, parsley, and chipotle chilli in water for 1 hour.

Heat cider vinegar, sugar, mustard seeds, and salt until sugar dissolves to create pickling liquid.

Pour liquid over sliced onions and cucumber and leave to cool.

Stir-fry chipotle paste, ketchup, and maple syrup, then simmer with Worcestershire sauce, vinegar, and soy sauce until thickened.

Drain the cooked lamb from the pan and allow it to cool.

Preheat the oven to 200°C and warm the bread for a few minutes.

Shred the lamb, mix with barbecue sauce, and serve on warm bread with pickled onions and coriander.