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Lebanese Lamb Wraps with Minted Tzatziki
Lebanese Lamb Wraps with Minted Tzatziki

Lebanese Lamb Wraps with Minted Tzatziki

and Toasted Almonds

Recipe Development Team
Recipe Development TeamPublished on June 22, 2016
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It wasn’t so very long ago that chef Patrick found himself wandering around the marketplaces of Beirut in search of culinary inspiration. And boy did he find some! The people of Lebanon have a sense of hospitality to rival the best of them and fortunately for Patrick their greatest expression of this is in their food. 15 minutes in one market and his hands were chock full of food given to him by the locals. This little number just happened to be one of them, so he felt inspired to re-create it for you. Yalla!

Tags:
Healthy
•Family Friendly
Allergens:
Nuts
•Cereals containing gluten
•Milk

The quantities provided above are averages only.

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Total30 minutes
Active
DifficultyMedium

Ingredients

/ serving 4 people

1

Cucumber

(May contain traces of: Celery)

4

Garlic Clove

1

Red Onion

2

Baby Gem Lettuce

1

Lemon

2

Carrot

50

Flaked Almonds

(Contains: Nuts May contain traces of: Sesame, Nuts, Peanut)

1

Cumin

1

Sumac

500

Lamb Mince

8

Super Soft Tortillas with Whole Wheat

(Contains: Cereals containing gluten)

¼

Mint

4

Greek Style Natural Yoghurt

(Contains: Milk)

Nutritional information

/ per serving
Energy (kcal)483 kcal
Energy (kJ)2021 kJ
Fat24 g
of which saturates7 g
Carbohydrate34 g
Protein34 g
Salt1 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Knife
•Zester
•Peeler
•Pan
•Bowl

Cooking Instructions and Tips

Chop veggies.
1

Cut the cucumber in half lengthways then each half lengthways again and then chop it into little cubes. Peel and finely chop the garlic and onion. Shred the baby gem and zest the lemon.

Peel carrot.
2

To shred the carrot cut deep slices into it lengthways but be careful not to cut all the way through. Once you have at least five slices along the carrot use a peeler to peel off strips. Tip:See the picture for a bit of help!

3

Heat a frying pan on high heat and toast the almonds. Tip:Watch your nuts like a hawk to make sure they don’t burn! Remove and keep to the side for later.

4

Heat a splash of oil in the frying pan over medium-low heat. When hot, add your onion and cook until the onion softens (about 5 mins).

Brown mince.
5

Add the lamb mince, season with a pinch of salt and a few grinds of pepper. Fry for 7-10 mins until browned off and cooked through. Drain off any excess fat, then add the garlic, cumin and sumac and cook for another minute. Turn your oven to 100 degrees.

Prepare tzatziki.
6

Shred a few mint leaves and mix in a small bowl with the yoghurt, cucumber and lemon zest. Season with a little salt and pepper. Tip:This is your homemade tzatziki!

7

Warm the tortillas in your oven for a few mins to soften and heat through. Top your tortillas with your lamb mixture, your salad and your tzatziki. Tip: We like to roll up the tortillas with all the ingredients and eat with our hands! Garnish with your almonds and some lemon wedges and serve.

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