A quick and nutritious pack lunch staple, wraps are a delicious sandwich option. Add lamb, lettuce, tomatoes, onion, basil and extra rosemary to each, and then roll up the flat bread.
You can replace the Lamb round or topside steaks with Lamb eye of shortloin/backstrap or fillet/tenderloin.
You can use a brush to lightly oil the meat or a light spray of oil.
Always rest meat after cooking. This gives the meat juices a chance to redistribute, giving a moister and more tender result. Transfer the Lamb from the barbecue to a plate and loosely cover with foil. Allow the Lamb to rest in a warm place.