2 tsp, finely chopped
2 clove(s), crushed
Lamb leg steak, raw
480 g, (Buy 600g), fat trimmed
1 medium, coarsley grated
99% fat-free, plain Greek yoghurt, unsweetened
⅓ cup(s), (80g)
1 tbs, chopped
192 g, mini wrap, (4 x 48g)
1 cup(s), shredded, (4 large leaves)
2 medium, sliced
1 medium, peeled, grated
- Prepare zesty oregano marinade by combining oil, lemon juice, oregano and one clove of garlic in a screw-top jar. Shake well. Pour marinade into a shallow dish large enough to hold the lamb in a single layer. Add lamb to marinade and turn to coat. Cover and refrigerate for 1 hour or up to 8 hours, turning occasionally. Remove from fridge 15 minutes before cooking.
- Heat a large frying pan on medium-high. Cook lamb, in batches, for 3 minutes each side for medium or until cooked to your liking. Transfer to a warm plate, cover loosely with foil and set aside to rest for 5 minutes. Thinly slice across the grain.
- Meanwhile, squeeze as much liquid as you can from cucumber. Combine with yoghurt, dill and reaming clove of garlic, and season with salt.
- Lay out wraps and spread with yoghurt mixture. Top with lettuce, tomato, beetroot and lamb. Top with another dollop of yoghurt mixture. Roll up to enclose filling.