QUICK LAMB FLATBREADS

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)
  1. 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.
  2. 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.
  3. Warm up flatbreads using toaster, smear each one with houmous and tzatsiki and pop in lamb. Serve with salad.
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