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Summer lamb wraps with pea hummus
Summer lamb wraps with pea hummus
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Prep Time:
15 minutes
Cook Time:
10 minutes
Total Time:
25 minutes
Elevate homemade hummus with smashed peas.
Ingredients:
  • 150g pea
  • 4 Lamb Leg Steaks
  • 9.20 gm olive oil
  • 3 tsp Moroccan seasoning
  • 125g can chickpeas, rinsed, drained
  • 42.00 gm lemon juice
  • 24.00 gm tahini
  • 1 garlic clove, crushed
  • 4 pieces Lebanese bread
  • 60g pkt Baby Rocket
  • 150g cherry tomatoes, halved
  • 1 small red onion, thinly sliced into rings
  • 1 Lebanese cucumber, thinly sliced into ribbons
  • 62.50 ml fresh mint leaves
Instructions:
  • Mix the oil and Moroccan seasoning in a small bowl, then massage it onto the lamb. Preheat a barbecue grill or chargrill to medium-high heat. Grill the lamb for 3 minutes on each side for medium doneness or until cooked to your preference. Remove the lamb from the grill and place it on a plate, covering it with foil. Allow it to rest for 5 minutes before slicing it thickly.
  • Cook the peas in a pot of boiling salted water for 2 minutes until they are just tender. Then, rinse them under cold water and drain.
  • Set aside 1 tablespoon of chickpeas. Combine the rest with peas, lemon juice, tahini, and garlic in a food processor. Blend until smooth. Season to taste.
  • Spread the bread with the creamy pea hommus mixture, then layer with tender lamb slices, fresh rocket, juicy tomato, crunchy onion and cucumber, aromatic mint leaves, and the reserved chickpeas. Roll up the wrap to encase all the delicious ingredients and enjoy your flavorful creation.

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