Turkish · Lunch
Spit-Roasted Lamb Wrap
Thin-sliced spit-roasted lamb leg, marinated and pan-seared with cumin, sumac and oregano to develop a charred crust, wrapped in warmed flatbread with garlicky yogurt sauce, fresh tomato, pickled red cabbage and parsley, finished with lemon juice.
$6
15 minsPrep
10 minsCook
25 minsTotal
EasyLevel
Nutrition per serving
612Calories
42.3gProtein
32.8gFat
34.6gCarbs
6.1gSugar
3.9gFiber
772mgSodium
161mgChol
11.4gSat Fat
740mgPotassium
170mgCalcium
4.6mgIron
2.4mcgVitamin B12
11mgVitamin C
protein-rich
herb-salt
thirty-min-meals
all-time-classics
Instructions
1
Prep
Thinly slice the lamb leg into 1/4-inch strips on a cutting board so it cooks quickly and evenly.
2
Marinate
Toss the lamb with olive oil, cumin, sumac, oregano, minced garlic and lemon juice; refrigerate 30 minutes.
3
Sear
Heat a skillet over high heat until water skitters across it, add lamb in a single layer, sear 4 to 5 minutes until edges are dark brown and the centre is just cooked through.
4
Build
Stir grated garlic and a pinch of salt into the yogurt in a small bowl until smooth.
5
Warm
Heat the pita in the same dry skillet over medium heat 30 seconds per side until soft and pliable.
6
Plate
Spread garlic yogurt sauce over the warm pita, layer on the seared lamb, tomato slices, pickled cabbage and parsley, then fold or roll into a wrap and serve.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 14 oz394g lamb leg
- 2 tbsp2 tbsp olive oil
- 2 tsp2 tsp ground cumin
- 2 tsp2 tsp sumac
- 1 tsp1 tsp dried oregano
- 2 clove2 clove garlic
- 2 tbsp2 tbsp lemon juice
- 22 pita bread (about 2.4 oz/70g)
- 1/2 cup120g plain yogurt
- 22 small clove garlic
- 44 tomato slices
- 4 tbsp40g pickled red cabbage
- 2 tbsp2 tbsp parsley
