Succulent Roast Lamb Wraps

Nutrition per serve

Ingredients

• 1pcs red onion
• 1pcs tomato
• 300g lamb rump
• 10g Turkish seasoning
• 50g balsamic beetroot relish
• 4pcs pita breads
• 50g mixed salad leaves
• 23ml olive oil
• 5ml white wine vinegar
• 30ml mayonnaise

Method

1. Step 1 — Prep ingredients
   Preheat the oven to 220C, fan-forced. Line an oven tray with baking paper. Cut the onion into thin wedges. Cut the tomato into thin wedges. Drizzle the lamb with 1 tbs olive oil and season with salt and pepper.
2. Step 2 — Roast lamb
   Heat a large frypan over high heat until hot. Cook the lamb, turning regularly, for 4 mins or until browned. Transfer to the lined tray, reserving the pan. Scatter the Turkish seasoning over lamb and turn to coat. Roast the lamb for 10-13 mins for medium-rare, or until cooked to your liking. Remove from oven, spread with half the beetroot relish and rest for 8 mins (see Kitchen 101).
3. Step 3 — Cook onion
   While the lamb is resting, heat 1 tsp olive oil in the reserved pan over high heat. Cook the onion, stirring, for 5 mins or until charred. Remove from the pan and wipe the pan clean. Return the pan to medium-high heat. Warm 2 pita*, one at a time, for 30 secs each side or until warmed through. Remove from the pan and cover with a clean tea towel to keep warm.
4. Step 4 — Make salad
   Combine 1 tsp olive oil and 1 tsp white wine vinegar in a large bowl and season with salt and pepper. Add the onion, tomato and salad leaves and toss to coat.
5. Step 5 — Serve up
   Thinly slice the lamb. Divide the pita among plates and fill with the lamb and salad. Spoon over the mayonnaise and remaining beetroot relish. Season with salt and pepper, drizzle with the lamb resting juices and serve with any remaining salad. Enjoy!
6. Step 6 — Kitchen 101
   Resting your lamb allows the moisture to re-absorb into the lamb, ensuring it is tender and juicy.

Allergens

Sulfit, Eier, Gluten, Sojabohnen, Wheat