Middle Eastern · Lunch
Grilled Lamb Wrap
Grilled lamb wrap layers marinated, char-grilled lamb leg strips with garlic, cumin, and paprika inside a warmed flour flatbread, finished with a cool cucumber-yogurt sauce, pickled red onion, and fresh parsley. The lamb is seared hot for char, then rested before slicing against the grain.
$5
15 minsPrep
8 minsCook
23 minsTotal
EasyLevel
Nutrition per serving
548Calories
40.2gProtein
26.8gFat
37.1gCarbs
6.2gSugar
3.9gFiber
842mgSodium
140mgChol
9.4gSat Fat
610mgPotassium
150mgCalcium
3.8mgIron
2.1mcgVitamin B12
9mgVitamin C
gluten-free-adaptable
protein-rich
herb-salt
thirty-min-meals
all-time-classics
Instructions
1
Prep
Toss lamb leg strips with garlic, cumin, paprika, lemon juice, olive oil, salt, and pepper until evenly coated.
2
Marinate
Cover and let the lamb sit at room temperature for 30 minutes.
3
Pickle
Toss red onion with vinegar and set aside for 20 minutes until softened.
4
Mix
Stir yogurt and cucumber together until combined.
5
Sear
Heat a grill pan over high heat and sear lamb strips 3–4 minutes total, turning once, until deeply browned with pink centre.
6
Rest
Transfer lamb to a plate and rest for 5 minutes before slicing.
7
Warm
Heat tortilla in the dry pan over medium heat for 20–30 seconds per side until warm and pliable.
8
Plate
Spread yogurt sauce on tortilla, layer with lamb, pickled onion, and parsley, then roll tightly and slice diagonally in half.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 12 oz340g lamb leg
- 4 cloves4 cloves garlic
- 2 tsp2 tsp ground cumin
- 1 tsp1 tsp smoked paprika
- 2 tbsp2 tbsp lemon juice
- 2 tbsp30ml olive oil
- 22 flour tortilla (large, 10-inch)
- 1/2 cup120g plain yogurt
- 4 tbsp60g cucumber
- 11 red onion
- 2 tbsp2 tbsp red wine vinegar
- 2 tbsp2 tbsp parsley
- 1/4 tsp1/4 tsp salt
- 1/4 tsp1/4 tsp black pepper
