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BBQ lamb wraps recipe
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Prep Time:
20 minutes
Cook Time:
35 minutes
Total Time:
55 minutes
Elevate your BBQ with these delicious lamb wraps, packed with veggies and a tangy pickle.
Ingredients:
  • 270g plain flour
  • 8.00 gm baking powder
  • 2.40 gm salt
  • 400ml coconut milk
  • 1/2 red onion, very thinly sliced
  • 42.00 gm lemon juice
  • 250g cherry tomatoes
  • 4 lamb leg steaks
  • 2.50 gm ground cumin
  • 2.50 gm ground paprika
  • 2 baby cos lettuce, leaves torn
  • 1 avocado, stoned, peeled, thinly sliced
  • Mint leaves, to serve
Instructions:
  • In a large bowl, mix together the flour, baking powder, and salt. Stir in the coconut milk until well combined. Divide the dough into 8 portions. Roll out one portion into a 20cm disc on a sheet of baking paper. Heat a large frying pan over medium-high heat and spray with olive oil. Cook the wrap for 1 1/2 minutes until lightly charred, then flip and cook for another 1 1/2 minutes until cooked through. Transfer to a clean tea towel to keep warm. Repeat process with remaining dough to make a total of 8 wraps.
  • In a small bowl, mix together the onion and lemon juice. Heat a frying pan over medium-high heat. Add the tomatoes and cook for 3 minutes, or until they start to collapse. Transfer to a plate.
  • Season the lamb generously with the aromatic cumin and smoky paprika. Preheat a greased barbecue grill or chargrill over high heat. Grill the lamb for 3-4 minutes on each side for medium doneness or until it reaches your preferred level of doneness. Place the lamb on a plate, cover it with foil, and let it rest for 5 minutes before slicing it thickly.
  • Drain the onion. Divide wraps among plates. Add lettuce, lamb, tomatoes, avocado, and onion on top. Sprinkle with mint and serve with lemon wedges.

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