Lamb WrapPreparation time: 10 min • Cooking time: 10 min
Difficulty: Easy • Serves: 2
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.
INGREDIENTS300g lamb round or topside steaks
½ tbsp fresh rosemary leaves
2 Lebanese bread rounds or tortillas, warmed
A little mayonaise (optional)
A few halved cherry tomatoes
1 spring onions, chopped
A few basil leaves
Extra 1 tsp fresh rosemary leaves
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.