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Scotch Lamb Wraps

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Make it quick and easy with this Scotch Lamb steak recipe. Perfect for a midweek dinner or filling lunch.

How to cook & Ingredients

20 minutes
10 minutes
Serves 4-6
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Ingredients 

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

4 tortillas

100 g low fat hummus

1/4 small iceberg lettuce, shredded.

1 red onion, thinly sliced

1/3 cup sweet chilli sauce

200 g tabouleh/cracked wheat salad tabouleh

2 cups boiling water

1 cup cracked / bulgar wheat

2 spring onions, chopped

2 medium tomatoes, de-seeded and diced

4 large tablespoons sweetcorn kernels

3 tablespoons chopped mint

3 tablespoons chopped parsley

Juice of 1 lemon

Ground black pepper, to taste

Cooking Method

  • Soak bulgar wheat in boiling water for 15 minutes. Squeeze out excess water. Combine with other ingredients. Mix well

    1
  • Place lamb, garlic, spices, honey and juice in a non metallic bowl, toss to coat lamb, then marinade. Meanwhile make up the tabouleh salad.

    2
  • 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.

    3
  • 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.

    4
  • Arrange lamb along the centre, top with red onion and roll up to enclose. Serve with sweet chilli sauce.

    5
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