Lebanese-style lamb wrap
Cooking Time 30 minutes
Equipment You will need 8 toothpicks for this recipe.
Ingredients (serves 4)
- 2 tbs olive oil
- 2 garlic cloves, crushed
- 2 tbs fresh lemon juice
- (about 350g) lamb eye of loin (backstrap), cut in half crossways
- Salt & freshly ground black pepper
- 4 pieces wholemeal lavash flatbread
- 1 x 225g ctn baba ghanoush
- 120g (1 cup) bought fresh tabouli
- Combine oil, garlic and lemon juice in a glass or ceramic dish. Add the lamb and season with salt and pepper. Set aside, turning occasionally, for 10 minutes to develop the flavours.
- Heat a non-stick frying pan over high heat. Add the lamb and cook for 3-4 minutes each side for medium-rare or until cooked to your liking. Transfer to a plate. Cover with foil and set aside for 5 minutes to rest. Cut across the grain into 5mm slices.
- Kids' task: Place a piece of lavash on a clean work surface and spread with one-quarter of the baba ghanoush. Top with one-quarter of the tabouli and one-quarter of the lamb. Roll up firmly to enclose filling. Cut in half and secure each half with a toothpick. Repeat, in 3 more batches, with the remaining lavash, babaghanoush, tabouli and lamb.
- Serve immediately.
Good Taste - February 2005, Page 53
Recipe by Jane Charlton
Your Lamb Wraps look luscious...going to have to fix them. I am going to follow your blog, it's great! Best to you!
ReplyDeleteThom
BBQing Tips From Deep In The Heart Of Oregon
Hi thom,
ReplyDeleteI have reviewed your blog It's great site for barbecue, by the way BBQ is one of my favorites, I do that a lot. We have great weather these days here in JORDAN for BBQ but I think in the United States you should wait a little bit for the good weather. Best wishes to you.