Greek Lamb Wraps
This homemade lamb souvlaki has all the classic flavours of a trip to a Greek island. At this point, between this tasty marinated garlic and oregano lamb, minty tzatziki and refreshing ribboned cucumber and tomato, your warm, toasty wraps will be bursting with flavour. To get the most out of this killer grilled leg steak, resist temptation and allow the meat to rest for at least 5 minutes. The result is melt in your mouth deliciousness of the highest order.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
1 clove
garlic
2 tsp
dried oregano
600 g
lamb leg steaks
1 tub
yoghurt
(Contains: Milk;)
1 bunch
mint
1 packet
classic wraps
(Contains: Gluten, Wheat; May be present: Soy.)
1
cucumber
2
tomatoes
1 bag
mixed salad leaves
Not included in your delivery
1 tbs
olive oil
Utensils
Cooking Steps
To prepare the ingredients, peel and crush the garlic. Pick the mint leaves and finely chop. Peel the cucumber into ribbons and thinly slice the tomatoes. Lastly, wash the mixed salad leaves.
In a medium bowl, combine the garlic, olive oil, dried oregano, salt and pepper. Add the lamb leg steaks and coat in the garlic oil mixture.
Heat a chargrill pan or BBQ over a medium-high heat. Add the lamb leg steaks to the pan and cook for 2-3 minutes on each side for medium rare, or until cooked to your liking. Cooking times will vary depending on the thickness of your steaks. Set aside on a plate and cover with foil. Rest for 5 minutes. Then cut into 1 cm thick slices.
Meanwhile, combine the yoghurt and mint in a small bowl. Heat the classic wraps in a microwave or sandwich press.
To serve, place the cucumber, tomato, mixed salad leaves and steak slices in the centre of the wraps and dollop with the minted yoghurt.
