Wraps are a family favourite. They’re fun to make and eat and you can be as adventurous as your ingredients allow. The trick is to have a good selection of fillings on offer and let everyone help themselves.
Make more of the wide selection of lamb available with cuts to suit all tastes and budgets. Lamb rump steaks are deliciously juicy and tender and can be cooked in just minutes. Served with a selection of salad ingredients they’re a winner.
This tasty lamb wrap recipe is quick and easy to whip up and ideal for lunch or supper – perfect when you have a houseful of children to feed. For more recipes and information visit www.tastyeasylamb.co.uk
Makes 6 large wraps or 8 medium
500 g lamb rump steak
3 tbsp olive oil
1 level tsp chilli powder
1 level tsp ground cumin
2 ripe avocados
2 limes
2 tbsp coriander leaves, finely chopped
Salt and pepper
6 large wraps (or 8 medium)
1 red onion, finely chopped
2 tomatoes, deseeded and diced
½ cucumber, diced
1 Romaine lettuce, finely sliced
Mix the oil and spices in a dish, add the lamb and coat well in the marinade. Cover and leave to marinate in the fridge for 30 minutes. Mash the flesh of the avocados with a fork and add lime juice (quantity depending on your taste). Add coriander and seasoning. re-heat a dry frying pan on a high heat. When the pan is hot, add the lamb steaks and fry for 1 -2 minutes on each side. Reduce the heat and cook for a further 4 minutes on a low heat (depending on your preference and the thickness of the cut). Leave to rest for 2 minutes.
Meanwhile, warm the wraps in the microwave between 2 plates or directly on an oven rack in the oven. Slice the meat into small strips and serve immediately, presenting the wraps and other fillings separately on the table so that everyone can make up their own wrap.