Lamb wraps
5
Points®
Total time: 1 hr 35 min • Prep: 20 min • Cook: 15 min • Serves: 4 • Difficulty: Easy
Lemon and oregano marinaded lamb in a tasty wraps filled with lettuce, tomato, beetroot, finished with a yoghurt, dill and garlic dressing.
Ingredients
Olive oil
1 tbs
Lemon juice
2 tbs
Fresh oregano
2 tsp, finely chopped
Garlic
2 clove(s), crushed
Lamb leg steak, raw
480 g, (Buy 600g), fat trimmed
Lebanese cucumber
1 medium, coarsley grated
99% fat-free, plain Greek yoghurt, unsweetened
⅓ cup(s), (80g)
Fresh dill
1 tbs, chopped
Wholemeal tortilla
192 g, mini wrap, (4 x 48g)
Iceberg lettuce
1 cup(s), shredded, (4 large leaves)
Tomato(es)
2 medium, sliced
Beetroot
1 medium, peeled, grated
Instructions
1
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.
2
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.
3
Meanwhile, squeeze as much liquid as you can from cucumber. Combine with yoghurt, dill and reaming clove of garlic, and season with salt.
4
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.
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