Two ways with lamb

Two ways with lamb




  • 400g lamb backstrap
  • 1 teaspoon olive oil
  • 2 cloves garlic, crushed
  • 1 tablespoon rosemary leaves, chopped
  • 4 tablespoons hommus
  • 2 carrots, grated
  • 1 cup lettuce leaves or bean sprouts
  • 1 cup cheese, grated
  • 4-6 flat breads

Crunchy sweet chilli sauce

  • å_ cup (125mL) Sweet chilli sauce
  • å_ cup slivered almond


Marinade lamb in oil, rosemary and garlic for 30 minutes.

Heat a non-stick frypan to medium-high heat and cook lamb for about 3 minutes on each side for medium and 6 minutes for well done.

Remove meat from heat, cover and rest for 5 minutes.

Place sweet chilli sauce into a small serving bowl and stir in the slivered almonds.



Spread each flatbread with hommus and top with carrot, cheese and lettuce.

Slice lamb into 5mm strips, divide evenly between flatbreads and roll up.

Serve with crunchy sweet chilli sauce.


Build your own salad:

Slice lamb into 5mm strips and transfer to a serving platter.

Place carrot, cheese and lettuce in separate bowls.

Put everything on the table and let your hungry horde build their own salads.

Serve with crunchy sweet chilli sauce.


  • The crunchy sweet chilli sauce is fantastic with the wraps or salad; obviously optional if your kids aren‰Ûªt into sweet chilli sauce.
  • Recipe created by Melissa Hughes for Kidspot.


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