Scotch Lamb Wraps with Tabouleh
500 g lean boneless Scotch Lamb leg steaks
1 clove of fresh garlic chopped
1 teaspoon ground cinnamon
1/4 teaspoon ground allspice
1 tablespoon clear honey
1 tablespoon lemon juice
100 g low fat hummus
1/4 small iceberg lettuce, shredded
1 red onion, thinly sliced
1/3 cup sweet chilli sauce
200 g cracked wheat salad.
- Place lamb, garlic, spices, honey and juice in a non-metallic bowl, toss to coat lamb, then marinate. Meanwhile make up the tabouleh salad.
- Spray a non-stick frying pan with oil and heat. Cook lamb over a high heat until browned. 4-5 minutes each side or until cooked to your liking.
- Remove from pan, transfer to a plate and allow to stand for 5 minutes before slicing thinly. Place bread on a flat surface.
- Divide hummus between the bread and spread evenly to cover the centre of the bread. Top with lettuce and tabouleh salad. Arrange lamb along the centre, top with red onion and roll up to enclose. Serve with sweet chilli sauce.
Use a large tortilla wrap. Fill as instructed and fold into a parcel. Grill in a sandwich maker for 2 – 3 minutes.