A tiny slice of my life

This is a look at my life, and the many things I try to learn and do.

Monday, November 7, 2011

Marinated Lamb Wraps

This is one of those meals of many parts, but each part is easy and can be altered to suit your tastes.

It has 4 basic components the boned leg of lamb, the hummus dip, salad and wraps.

Now you can vary the herbs used in the lamb marinade. I just used what was growing in the garden. You could make the flavour stronger by using rosemary and garlic or use fresh mint and parsley the choice is yours.

The wraps that you choose are up to your individual taste, I had mountain bread which is quite thin for this type of meal but I managed the other wraps were Yiros wraps.

These are the yiros wraps, they are like the ones used for souvlakis at fish and chips shops. When warmed they are very soft.

Mountain bread

Lamb Wraps
1 boned leg of lamb, then one I used was 1.8 kg

Marinade : 2 tbsps olive oil, juice and grated rind 1 lemon, 2 sprigs thyme, 3 sprigs oregano

I used a processor attachment to my bamix to process everything to a smooth paste. You could also use a mortar and pestle or a knife to chop the herbs finely and mix them with the other ingredient's.

Place the lamb skin side down in a ceramic or glass dish rub the paste into the meat, cover and leave for at least 1 hour in the fridge.

The leg of lamb coated in its marinade.

To cook the lamb - when cooked it on our hooded BBQ - heat oven or BBQ to 220.c place meat skin side down on flat BBQ plate or baking tray, cook for 20 minutes, then turn meat and reduce heat to 200. c. Cook until tender we cooked ours for another 40 minutes.

Remove from oven/BBQ place on a plate tent with foil and leave for 10 minutes, then slice thinly.

Hummus Dip

As in the blog listed below

I made a basic Greek salad with a balsamic dressing, but you can make any type of salad that you want. The trick is to make you salad pieces smaller than normal so that they will roll easier in the wraps.

1/3 lettuce roughly chopped into 2 cm pieces, 3 tomatoes chopped into 1 cm pieces, 1/2 cucumber cut into 1/4 's lengthwise, seeds removed then cut into 1/2 cm slices, 250 gms feta crumbled - I used Danish feta because it is soft and creamy perfect for this dish, 100 gms pipped kalamata olives cut in half

Dressing - 3 tbsps olive oil, 2 tbsps balsamic vinegar, 1 tsp dijon mustard

Whisk together.

I tossed all the salad ingredients except the feta and olives in the dressing the layered the salad with the feta, that way it doesn't fall apart to much. I also served the olives separately, because we had visitors over and I wasn't sure if they would like olives and I didn't want them to have to pick them out if they didn't like them.

To make the wraps spread some hummus dip down the centre of your chosen wrap, pile on some salad then the meat, roll up eat and enjoy.

As with any meal you eat with your fingers plenty of serviettes are needed.

If you don't like lamb you could substitute it for chicken breasts.

No comments:

Post a Comment