Turkish lamb wraps

Adapted from Quick & Healthy Dinners Guardian leaflet by Marcus Wareing.

  • lamb, cut into 2cm chunks, fat trimmed off
  • 2 tbsp soy sauce
  • 1 tsp ground cumin
  • garlic clove, crushed & chopped
  • 1 tbsp golden syrup
  • finely chopped fresh rosemary
  • veg oil
  • mixed salad leaves
  • 200g yoghurt
  • chopped mint
  • half a cucumber, peeled & grated
  • salt & pepper
  • plain tortilla wraps or flat breads

Marinade the lamb chunks in the soy sauce, cumin, garlic, golden syrup & rosemary. Mix yoghurt with mint & cucumber – the original recipe says to de-seed the cucumber, but by the time you’ve peeled, de-seeded and grated a cucumber, you’re frankly not left with much. Life’s too short to de-seed cucumbers. What was it Dr Johnson said…?

Fry the lamb chunks in vegetable oil until cooked – 10 minutes perhaps. Set aside, clean the pan with a chunk of bread. Eat the bread. Nom. Then warm some tortilla wraps or flatbreads in the pan, fill with lamb, salad & yoghurt dressing. Simple and delicious.

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