Visit Mark Holland’s Food Stuff website at www.foodstuff.com.au for details on his cooking classes, function services and lots more.
Serves 4-6 (shared)
INGREDIENTS
THE LAMB
- 1 butterflied leg of lamb
- 1 tablespoon of harissa paste (a Middle Eastern style chilli paste)
- Lebanese-style bread wraps - at least 1 per person
THE SALAD
- 1 punnet of cherry tomatoes - cut into quarters
- 1 medium cucumber - cut into matchstick-size lengths
- A red onion - finely diced
- Sea salt
- Freshly ground black pepper
- A small pinch of chilli flakes
THE MINT YOGHURT
- A bunch of fresh mint - finely chopped
- 1 cup of full fat Greek yoghurt
- Sea salt and pepper to season
METHOD
Heat your barbecue hotplate or griddle pan on the fire.
Rub the harissa paste onto the outside of the lamb, drizzle with oil and season with salt and pepper.
Place the lamb on the searing hot plate and cook to the degree of your liking. We cooked ours for around 15-20 minutes to medium rare, turning occasionally, not to char the outside too heavily.
Once cooked, remove the lamb and place on a plate to collect the juices in a warm area to rest.
While the lamb is resting, make your salsa by simply combining the ingredients in a bowl.
To make the mint yoghurt, again combine the ingredients together and place in a serving bowl.
Warm your wraps briefly on the griddle.
Slice your lamb and arrange on a platter along with the salsa.
To assemble, place the lamb, salad and yoghurt into the centre of the wrap and roll. Cut into pieces and serve.
MARK SAYS:
“This is the meal to cook on hot summer nights when you’re camping with your mates. It’s a great meal to share!”
