Spring Lamb Wraps

Ingredients

• Lamb leg steaks — 600g
• Greek yoghurt (10% fat) — 200g
• Flatbreads — 4
• Rocket — 100g
• Garlic cloves, minced — 2
• Fresh mint, chopped — 15g
• Olive oil — 30ml
• Lemon juice — 20ml

Method

1. 1

   Rub the lamb leg steaks with 15ml of olive oil, salt, and pepper.

2. 2

   Heat the grill pan over a high heat and cook the lamb for 4-5 minutes per side until medium-rare to medium.

3. 3

   Remove the lamb from the heat and let it rest on a board for 5 minutes before thinly slicing.

4. 4

   In a small bowl, mix the Greek yoghurt, minced garlic, chopped mint, and lemon juice to create the sauce.

5. 5

   Briefly toast the flatbreads in the hot grill pan for 30 seconds each.

6. 6

   Assemble the wraps by spreading a spoonful of the yoghurt sauce onto each flatbread, adding a handful of rocket, and topping with the sliced lamb.

7. 7

   Roll tightly and serve immediately.