Roasted Middle Eastern Lamb Wraps
Prep Time
15 Minutes
Cook Time
20 Minutes
Makes
8
Ingredients
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8 Mission Salt Reduced Original Super Soft Wraps, heated on the BBQ grill plate just before serving
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3 tbsp extra virgin olive oil
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3 tbsp lemon juice
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2 tbsp lemon and herb dukkah
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3 cloves garlic, crushed
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1.2kg boned lamb shoulder, butterflied to 3cm thick
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500g tomatoes, thickly sliced
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2 Lebanese cucumbers, sliced
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100g feta, crumbled
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¼ cup flat-leaf parsley leaves, roughly chopped
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1 tbsp pistachio nuts, chopped
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200g tub tzatziki
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8 lemon wedges
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Parsley leaves, (optional) to serve
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Instructions
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Step 1
Preheat a BBQ-grill plate until hot. Place 1 tablespoon each of the oil and lemon juice in a small bowl and whisk lightly to combine. Set dressing aside until ready to serve. Place remaining oil and lemon juice in a large bowl with the dukkah and garlic, then season generously with freshly ground black pepper and salt. Whisk to combine. Add the lamb and toss to coat.
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Step 2
Place lamb on a rack over a foil lined baking tray and roast in a preheated oven of 200℃ for approximately 20 minutes for medium done, or until cooked to desired stage. Remove lamb from oven, cover with foil and allow to rest for 5-10 minutes before slicing.
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Step 3
Meanwhile, arrange a few slices of tomato on a Mission Salt Reduced Original Super Soft Wrap and top with a few slices of cucumber, crumbled feta, a little parsley and chopped pistachio nuts. Drizzle with lemon dressing and season to taste with freshly ground black pepper and salt flakes. Finish with slices of lamb, a squeeze of lemon and a good dollop of tzatziki.