RECIPE BY:

Michael weldon

SERVING SIZE:

2 – 4 people

INGREDIENTS:

• 2 x Coles Lamb backstraps
• Coles Ground Cumin (to taste)
• Coles Chilli flakes (to taste)
• Sea Salt (to taste)
• Cobram Estate Robust EVOO
• 2 Garlic cloves, chopped
• 2 tbsp Jalna Greek Yoghurt
• 2 tbsp ZoOSh Whole Egg Mayonnaise
• 1 Cos Lettuce, sliced
• 1 Red onion, thinly sliced
• 1 Tomato, thinly sliced
• Parsley leaves
• Pickled chillies (optional)
• Packet Simson’s Pantry White Wraps

METHOD:

• Pre-heat your BBQ Grill.
• Season both sides of the lamb with the cumin, chilli flakes, salt and EVOO to your taste. Cook on the BBQ for 3 minutes on each side. Once cooked, rest the lamb for approximately 1/2 the time it cooked for.
• Meanwhile, in a mixing bowl, add chopped garlic and equal parts of mayonnaise and yoghurt and mix together.
• Whilst the lamb is resting, lightly toast each side of the wrap.
• To assemble, spread the yoghurt sauce over the base of the wrap. Layer with lettuce, tomato, onion, chilli and sliced lamb pieces (as much to your preference in each wrap). Seasonthe lamb with salt, and some parsley leaves and fold the edges of the wrap back onto itself to cover the ingredients.

Our friends at Wine Selectors recommend pairing this dish with a Cabernet Sauvignon or Tempranillo.