Lamb And Cucumber Wraps Recipes
LAMB AND CUCUMBER WRAPS
Leftovers don't have to be drab. Use lamb in a Mediterranean-style wrap.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Lamb Recipes
Time 20m
Yield Makes 4
Number Of Ingredients 10
Steps:
- In a small bowl, combine yogurt, olives, garlic, oregano, salt, and pepper.
- Thinly spread some of the yogurt mixture over the lavash; then layer half of each lavash with lamb, cucumber, and red onion slices. Spoon remaining yogurt sauce over filling; fold each lavash to enclose.
Nutrition Facts : Calories 375 g, Fat 13 g, Protein 25 g
MOROCCAN LAMB LETTUCE WRAPS
I am a huge fan of both Moroccan lamb and lettuce wraps. This combination—with the creamy and crunchy cucumber—makes a tasty slow-cooked dish. The wine and chili powder add extra flavor elements to the sauce mixture, too. —Arlene Erlbach, Morton Grove, Illinois
Provided by Taste of Home
Categories Dinner
Time 5h25m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- Combine lamb, salsa, preserves, 4 tablespoons wine, Moroccan seasoning, chili powder and garlic powder. Transfer to a 3-qt. slow cooker. Cook, covered, on low 5-6 hours, until lamb is tender. Remove lamb; shred with 2 forks. Strain cooking juices and skim fat. Return lamb and cooking juices to slow cooker; heat through. Stir in remaining 2 tablespoons wine; heat through., Combine cucumber and ranch dressing; toss to coat. Serve lamb mixture in lettuce leaves; top with cucumber mixture.
Nutrition Facts : Calories 221 calories, Fat 8g fat (2g saturated fat), Cholesterol 74mg cholesterol, Sodium 257mg sodium, Carbohydrate 13g carbohydrate (8g sugars, Fiber 1g fiber), Protein 24g protein. Diabetic Exchanges
LAMB AND HALOUMI WRAPS
These wraps are packed full of fresh flavours.
Provided by Vanya
Categories Dinners
Time 25m
Number Of Ingredients 14
Steps:
- Marinate the lamb in olive oil, mixed spice, salt and crushed garlic. Chill in the fridge for at least 30 minutes (if possible).
- To make the tzatziki: mix together Greek yoghurt, cucumber, lemon and mint. Season with salt and pepper then set aside and chill in the fridge until ready to use.
- Cook the lamb in a hot frypan for 3-4 minutes on each side then place on a board to rest while you cook the haloumi.
- Cut the haloumi into 1 cm slices and pan fry for about two minutes on each side until golden and cooked through.
- Slice the lamb into 2cm thick slices.
- Warm the wraps in the oven or toast for 30 seconds on each side in a dry fry pan.
- To assemble: spread the warm wraps with a generous dollop of the tzatziki, then add the cherry tomatoes, fresh rocket, sliced lamb and grilled haloumi.
- Wrap them up and serve immediately.
Nutrition Facts : Calories 650 calories, Carbohydrate 62 grams carbohydrates, Cholesterol 197 milligrams cholesterol, Fat 52 grams fat, Fiber 3 grams fiber, Protein 63 grams protein, SaturatedFat 20 grams saturated fat, ServingSize 1 wrap, Sodium 1070 milligrams sodium, Sugar 15 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 27 grams unsaturated fat
LEFTOVER ROAST LAMB MOROCCAN STYLE WRAPS
Provided by Hi, I'm Shanai!
Yield 4
Number Of Ingredients 16
Steps:
- To make the carrot salad dress the carrots with orange juice, olive oil, red wine vinegar, mint leaves, salt and pepper.Place the leftover lamb in a frypan over medium heat, sprinkle with cumin, coriander, salt, thyme, rosemary and pepper. Toss to combine and warm through lamb.Warm tortillas as per packet instructions.Serve as a wrap with greens, lamb, carrot salad, yoghurt and pomegranate seeds.
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- Shred the lamb into small pieces, leaving some pieces larger than others - the smaller pieces will become crispy whilst slightly larger will remain juicy.
- In a non stick pan over a medium heat fry the lamb in the olive oil for 5 minutes, stirring just occasionally to make sure all sides are golden and crispy.
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- Place bread in a mini food processor; process until large crumbs form. Combine bread, beef, lamb, 2 tablespoons onion, next 5 ingredients (through egg), 1/2 teaspoon salt, and 1/4 teaspoon black pepper in a large bowl; mix gently until just combined. Shape mixture into 12 (1-inch-thick) patties. Heat a large nonstick skillet over medium-high heat. Add 1 teaspoon oil to pan; swirl to coat. Add patties to pan; cook 2 1/2 minutes on each side or until done.
- Combine yogurt, remaining 1/4 teaspoon salt, remaining 1/4 teaspoon pepper, cucumber, and remaining 3 tablespoons onion in a medium bowl, stirring well.
- Cook rice according to package directions. Add remaining 2 teaspoons oil and paprika to rice; toss gently to combine.
- To assemble, arrange lettuce leaves on a large serving plate; top evenly with rice, patties, and yogurt mixture.
SPICED BUTTERFLIED LAMB WRAPS WITH TZATZIKI & SALAD RECIPE ...
From woolworths.com.au
Cuisine GreekCategory MainsServings 6Total Time 1 hr 5 mins
- In a large, shallow dish combine 1/3 cup yoghurt, spices, garlic and 2 tbs oil. Season with salt and pepper. Add the lamb and rub well with the mixture until evenly coated. Leave at room temperature for 1 hour for the flavours to develop. You can refrigerate for up to 3 hours, but remove from the fridge at least 30 minutes before cooking.
- Preheat a barbecue or chargrill on high. Cook lamb for 5 minutes each side. Reduce heat to medium-low and cook, covered, for 20 minutes each side for medium or until cooked to your liking. Transfer to a plate, cover with foil and allow to rest for 15 minutes before slicing.
- Meanwhile, slice cucumber and place in a bowl with remaining oil, yoghurt, extra garlic and lemon juice. Season with salt and combine.
- To serve, place a dollop of tzatziki in each bread wrap. Top with some salad leaves and slices of lamb.
LAMB KOFTA WRAPS RECIPE | WOOLWORTHS
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- Combine lamb, onion, cumin, oregano, parsley, salt and pepper in a bowl. Use your hands to mix and shape into kofta sausages.
- Heat oil in a frying pan over medium heat. Add the koftas and cook for 2 minutes each side, or until cooked through.
- Add kofta, rocket, chopped tomato and yoghurt or tzatziki to the center of each pita bread, wrap and serve.
GREEK LAMB WRAPS | BETTER HOMES & GARDENS
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- Trim fat from meat. If necessary, cut meat to fit into a 3-1/2- or 4-quart slow cooker. Sprinkle Greek seasoning evenly over meat; rub in with your fingers. Place onion in cooker. Top with meat and sprinkle with lemon juice.
- Remove meat and onion from cooker. Using two forks, pull meat apart into shreds. If necessary, skim fat from cooking liquid. Return meat and onion to liquid in cooker; stir to moisten.
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