- Greek Style Lamb Wraps.jpg (21.03 KiB) Viewed 383 times
Ready in: 30 minutes
Serves: 4 (makes)
No nutritional information available.
Ingredients
- 4 plum tomatoes, each cut into 3 slices
- 1 tbsp balsamic vinegar
- 300g (10oz) lamb rump steaks
- 2 tbsp olive oil
- ½ x 250g packet microwave long grain rice, heated according to pack instructions
- 2 tbsp freshly chopped oregano
- Finely grated zest and juice of 1 lemon
- 75g (3oz) feta, crumbled
- 4 soft tortillas, warmed according to pack instructions
- 50g (2oz) rocket
Method
1. Preheat the oven to 220°C/Fan 200°C/Gas Mark 7. Line a baking tray with baking paper. Place the tomatoes on the tray and drizzle over the vinegar. Roast for 10 minutes.
2. Meanwhile, brush the lamb steaks with half the oil. Heat a large frying pan over a medium heat. Cook the steaks for 4 minutes each side or until cooked to your liking. Transfer to a plate, cover and rest for 5 minutes.
3. Combine the rice, oregano, lemon zest and juice, feta and remaining oil in a bowl. Top the tortillas with the rocket, rice mixture, lamb and tomatoes. Fold in the ends and roll up. Serve.
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