Ingredients
400g lamb backstrap
1 tbsp olive oil
2 cloves garlic
crushed
1 tbsp rosemary leaves
chopped
4 tbsp hommus
2 carrots
grated
1 cup lettuce leaves or bean sprouts
1 cup cheese
grated
4-6 flat breads
½ cup Sweet chilli sauce
(125mL)
½ cup slivered almonds
Allergy Advice
Contains Gluten
Contains Sesame
Equipment
- 1 non-stick frypan
- 1 small serving bowl
Instructions
- 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.
- While the lamb rests, place sweet chilli sauce into a small serving bowl and stir in the slivered almonds.
- For wraps: Spread each flatbread with hommus and top with carrot, cheese and lettuce. Slice lamb into 5mm strips, divide evenly between flatbreads and roll up.
- For a 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 everyone build their own salads.
- Serve either option with the crunchy sweet chilli sauce.
Notes
Tip
The crunchy sweet chilli sauce is fantastic with the wraps or salad; obviously optional if your kids aren’t into sweet chilli sauce.
