- [Narrator] Hey, welcome to sorted. We're a bunch of mates in London looking for exceptional things in the food world that will help make our and your life that little bit better. Between stitching each other up and all the innuendos. Now, be warned, we have two chefs, but we give them limited airtime. And we make sure all of our ideas start with a suggestion from you. ("Pancake" by Jaded) ♪ I'm gooey in the middle
baby, let me bake ♪ (fridge door squeaks) - Hey, I'm Barry and this is Ben. - And today it's all about
delicious lamb wraps. (drum music) - Today is a good day. In front of us, we have
three different kebabs. They all take a different
amount of time to make and they all have their own little twists. But which one is best? - Well, we're gonna show you between us how to make each and every one and compare them at the end. But first? - First up, is my speedy spiced lamb wrap. Who doesn't love a kebab mid-week, or beginning of the week
or the end of the week? Or at the weekend? These lamb kebabs are so quick and simple, you'll be making them for breakfast. I'm using lamb mince, some spices, lemon, olive oil, a load of fresh stuff and then serving them in tortilla wraps with a splash of yogurt
and a sprinkle of sumac. Oh, and I also have the privilege of using one of these. (triumphant music) Are we sure we're going
big enough on those? Could we ... (Ben laughing) Could we go bigger? Here's what's gonna happen, I'm gonna put my lamb into a mixing bowl, along with my spices, some lemon zest, mix them all up, form
them into cylinder shapes, fry them in a hot pan with olive oil. The great thing about this recipe is the dried spices make it
really quick and easy to do. But it does mean that
you can spend as much, or as little time as you like, crafting your koftas into the right shape. (energetic music) We gotta make sure these
are cooked through properly, 'cuz we're using lamb mince, so I'm gonna turn them every few minutes to make sure they cook nice and evenly. They'll take about ten minutes in total. In the meantime, I can slice
my cucumber and my radish and grate my carrot. (energetic music) (blending sound) Then for my carrots, I'm
gonna swap out my slicer for my grater and crack on. All that's left to do,
is warm your tortillas for about ten seconds in the microwave and then, well if I was at home, I'd just take all of this to the table and everyone can
construct them themselves. But I know what the guys are like, so I'm gonna make some for them. (energetic music) Smashed it! Big flavor, minimal effort, zero time. Twenty minutes. A bit of time. Big flavor. (energetic music) [All] - Ooh.
_ Ah! - I see what you've
done there. It's speedy. - It is. - Do you want to come across here and ... - Yeah, I don't want to ignore that one, but this one's also good. - This is our lean lamb wrap. - This time around, we're using a leaner, more premium cut of lamb. - We're also going to
the effort of stewing it, with our homemade, brushed on paste. - And, we're also gonna
make our own, spicy dip. Mm. [Ben] - We're gonna use lamb neck filet. A whole bunch of spices. [Jamie] - And some yogurt
and a load of fresh stuff. - Plus, to get the dip super
fine, we'll need one of these. (rock music) - Let's make the paste. Couldn't be simpler. Spices, puree, lemon zest, bowl, water, mix. And you'll notice, we're not
adding any oil into our paste. Keeping it lean. - Yeah, this is one of the
leanest cuts of lamb as well. We're gonna cut up into
three centimeter pieces. So, we're using lamb neck filet, it costs a little bit more per kilo but unlike the mince, we can allow it to be little
bit pink in the middle. (chopping sound) Now we simply gonna skewer lamb and our peeled and eighthed, red onion. - Is Eighthed a verb? - Halved, quartered, eighthed. And we're just skewering them, two pieces of lamb for every bit of onion along a metal skewer. - The great thing about the paste is you can add it onto
the lamb, last minute pack in loads of flavor or if you've got more time, brush on the paste earlier in the day, leave it to rest in the
fridge for a few hours, come back to it, cook it, poof. - By that, I presume you mean, it just permeates the meat a bit. - (imitates explosion) - I actually, mean, is
it all up in my grill? I don't know why I was gonna... (laughing) - [Barry] (laughs loudly) - These need to grill
for about eight minutes, we'll probably turn them half way. But you want a nice, high
temperature so you actually begin to char some of the
onion and that gorgeous paste. - Oh, hey, should we make a spicy dip? Yogurt, a small clove or
half a large clove of garlic, some chili, depending how you like it, with or without seeds, and fresh herbs, mint and coriander. All in to me chopper and
all minced up until it's smooth, and a pinch of salt. (chopper whirs) - You can just mince the garlic and chile and chop the herbs by hand but then you get herb in yogurt. This is so fine it
actually turns it green. We're just taking out the wet,
middle part of the tomato, cutting it into little batons,
and we're gonna do the same with the cucumber. - And I'm guessing
we're gonna need to chop these up at some point, are we? - I bought those because I think sometimes such a wooden kitchen, wooden
boards, wooden benches, wooden background (laughing)
- Wooden presenter - Wooden presentation style (laughing) - [Barry] (laughing) - I think sometimes,
(laughs) it's nice to have a bit of floral in there. We've slightly warmed our flatbread, in a griddle pan. Then, it's kebab, take the skewer out, salad, dip, and lemon juice. (energetic music) - [All] Ooh, woo, wow.
- Look at that. - See, nailed it. - Boys, know what's coming? This way. Slow-cooked lamb wrap. And I'm the expert. - Yeah how did that happen? (laughing) - Who knew? (laughing) - This is an absolute show-stopper. We've got an entire shoulder of lamb. We're gonna slow roast that with a paste, similar spices before, but added pomegranate
molasses and cinnamon. Then we've got a whole
bunch of fresh stuff. Tomato salsa, yogurt, herbs,
gherkins, pickle chilies, it's all going on. - And we're gonna be doing
all of that with this as a star of the show. (triumphant music) First up, we're gonna
need to create a paste to coat our beautiful lamb shoulder. It consists of garlic, lemon, a bunch of beautiful whole spices, and my favorite thing in the world, pomegranate molasses. It's bitter, it's sweet and it brings out the lamb in the lamb. (grinder whirring) - So that's all going
into the spice grinder. And the reason being, 'cuz
you're using the whole spices, you get a really, really
gorgeous fine paste, to coat our lamb So let's talk about the lamb. This is very much for a special occasion. Friends or family around. It needs long, slow cooking. It's an entire shoulder, on the bone. So, we're gonna cook it on the
bone for all of the flavor. - Get the spice paste all over the lamb. Once they've covered,
we're gonna sprinkle it with some flour. And put that into a pan
with some foamy butter. (butter sizzling) That's a squeeze, isn't it? You're sure this fits? - It did a minute ago. - [Barry] He's in, but I'm
not sure he's coming out. - Make sure it's a pan
that will go in the oven. And that you've got a lid for. And you wanna give it a good few minutes on either side. In this recipe, the food processor's like a Swiss Army knife. We're gonna change out the spice grinder for the slicing disk and slice our onions, which we're gonna add in to the lamb pot with stock to slow cook it. (energetic music) Return the lamb to the pan. Lid on. Now the whole pan goes into the oven, 160 degrees Celsius, for
two and a half hours. Four hours if you want it to literally melt away and pull apart. But we still want a bit
of bite to our lamb wraps. - Now for our lettuce. We're gonna take an iceberg lettuce, cut it into quarters, and then run it through
the same attachment we did for our onions, give us a fine cut. And also, we're gonna cut up some tomatoes and some gherkins on the side. (energetic music) - As well as a dribble of yogurt, we're also making a tomato salsa. So that's cherry tomatoes, red onion, chili, garlic, some pomegranate molasses, sumac, oil, salt and pepper, all into the machine. This time not the slicing disk, but the blade. And we'll blend. (blender whirring) (energetic music) We've warmed up our wraps, we're gonna cut up our lamb, and then take it to the
table so everyone can make their own or we'll just make a few up the way we like it. (energetic music) - [All] Ahhh! - I think we've done
enough oohing and ahhing, can we eat them now? - We can eat them, but I have a question. How are we gonna divide these up? - I brought a board and a knife. Allow me. - So, we're allowed to have one each. One complete one. - I reckon if we fold it and third it. - Cheers. (drum music) (energetic music) - Mmmmm. - It may be speedy but it
doesn't hold back on the spice. All those ground spices,
you instantly get a kick of kind of Middle Eastern,
North African spice. Phenomenal. Right. (unintelligible) - Jamie! (laughing) - [Ben] Whoa! - Mmmmm - The first thing I get is juice. - Yes. - That is some seriously juicy meat. - The lamb, very different
texture to the mince lamb, 'cuz you kinda got the
actual chew and the bite of a whole chunk of lamb. But dare I say, those grilled
onions, with that paste, also very, very good. - Why don't we just make another two. (lively music) Wow! - But more of a tang. That gherkin and the
pickle chili cuts through that richness of the lamb
which is, hands down, better than the other two lamb. (laughing) - Whoa! - That is so tender. - And spicy! - Mmmm hmm. - That's coming through. - I, can I take it back, I would have this one for breakfast, lunch, and dinner. That first one, is the kind of thing, you can get home 7 o'clock on a Wednesday evening and have it on the table before 7:30. Like, so quick, and does
the job really, really well. - I think, the garlic herby sauce on that, elevates it but, you gotta remember, the lamb is probably two or three times more expensive than the mince lamb. So, even that, is a cut
above, is a bit leaner. But then nothing wrong with that with a bit lamb mince. - It's hard to compare the
last one to the other two. Because so much more
time has gone into it. And that's what shows. - Do you wanna know the best bit? - What? - We have (unintelligible)
we made earlier, so we've got another shoulder in the oven. - Yes! - Question is, though, which one would be your favorite out those three, or which were you most likely to cook at home? Comment down below. - Have as good a day as we're having. - It's not possible. Well, if you liked that video, then well, like this video. - Yeah, and if you're
not already subscribed, please do. Push the bell and that will notify you every time we do one of these. Every Sunday, every Wednesday, at 4 pm. - See you in the next one. - Until then. - [Barry] As we mentioned,
sorted, it's just run by a group of friends. So if you like what we're doing, then there are loads of
ways that you can support us and get more involved. Everything you need to
know is linked below. Thanks and see you in a few days. (beep sounds) - We have three different kebabs. They all take a different
amount of time to make. They all have their own
little twists and twerks. - Yeah we're gonna show you how to make... - Twerks? (laughing) - You can twerk on them if you want. (laughing)
