Slow-Roasted Lamb Wrap

Method

1. Warm the slow-roasted lamb in a skillet over medium heat for 3-4 minutes, turning occasionally, until heated through and slightly caramelized on the edges.
2. While the lamb warms, thinly slice the onion and toss it with the sumac, massaging gently for 1-2 minutes to soften and allow the tangy flavor to permeate.
3. Lay the almond flour lavash flat on a clean work surface and warm it in a dry skillet over low heat for about 1 minute per side until pliable.
4. Arrange the warmed lamb in the center of the lavash, then top with the sumac-dressed onion and a sprinkle of fresh parsley.
5. Fold the sides of the lavash inward and roll firmly from the bottom to enclose the filling into a tight wrap.
6. Slice the wrap diagonally in half and serve immediately while the lamb is still warm.