Thanks to Mrs Rachel Brady for the image and recipe.
Makes: enough for 4 wraps (double up if entertaining or not eating with a side)
Takes: 20 minutes
Ingredients:
- 4 x lamb leg steaks, cut into chunks
- 1 tablespoon dried oregano
- 1 tablespoon olive oil
- 1 teaspoon of white or red wine vinegar
- 1 clove crushed garlic
- Salt and pepper
To serve:
- Salad
- Houmous
- Tsatziki (add half a grated cucumber, squeezed out, to half a tub of yoghurt, season and add a splash of extra virgin oil. Add a grated half clove of garlic if you like)
- Pre-bought flatbreads (I like the Sainsbury’s ones)
- Cut up 4 lamb leg steaks into chunks. Toss with tbsn dried oregano, tbns olive oil, teaspoon of white wine vinegar, 1 clove crushed garlic, and lots of salt and pepper. Fry off in a pan for about 7 minutes, until nice and brown.
- Grate half a cucumber and squeeze out excess water. Add to half a tub of Greek yoghurt. Season and add a splash of extra virgin olive oil.
- Warm up flatbreads using toaster, smear each one with houmous and tzatsiki and pop in lamb. Serve with salad.