Spiced Lamb Wraps With Ramp Raita Recipes

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SPICED LAMB WRAPS WITH RAMP RAITA



Spiced Lamb Wraps with Ramp Raita image

The lamb for these wraps-bursting with flavorful spices and herbs-is cooked in the oven, but it would also be amazing cooked on a grill.

Provided by Anca Toderic

Categories     HarperCollins     Sandwich     Lunch     Dinner     Spring     Lamb     Ground Lamb     Broil     Kid-Friendly     Small Plates     Ginger     Garlic     Cucumber     Soy Free     Peanut Free     Tree Nut Free

Yield 4 servings

Number Of Ingredients 21

Lamb:
1 pound ground lamb
1/2 cup yellow or red onion, finely chopped
2-3 cloves garlic, minced
2 teaspoons fresh ginger, finely grated
1 teaspoon garam masala
1 teaspoon curry powder
1 teaspoon paprika
Salt
Pepper
Ramp Raita:
8 ramps, just the greens, minced
2 tablespoons extra-virgin olive oil
2 teaspoons lemon juice
1/2 cup yogurt
Wraps:
4 large flour tortillas or wraps
2 Persian cucumbers, sliced very thin on a mandoline
1/2 red onion, thinly sliced
Fresh cilantro sprigs, about 1/4 bunch
Greens or microgreens

Steps:

  • In a medium bowl, mix the spiced lamb ingredients with 1 teaspoon salt and 1/2 teaspoon pepper. Cover and refrigerate.
  • Next, combine the ramp raita ingredients with a couple of pinches of salt and give it a good stir. Cover and refrigerate that too.
  • Remove the lamb mixture from the fridge and uncover. Shape into elongated patties, about 5 inches long, and flatten slightly; you should have 10 total.
  • Turn broiler to high and place the lamb patties on a small sheet pan. Broil for 10 minutes. Do not turn them halfway through cooking- it will ruin the texture. Remove from the oven and set aside.
  • Heat the tortillas (either in the microwave or using tongs to hold them over an open flame for a few seconds) to make them more pliable.
  • On a piece of wax paper, place a tortilla, spread some raita on it, then top with a few slices of cucumber, onion, 2-3 lamb patties, a couple of sprigs of cilantro, and microgreens. Roll the tortilla pretty tightly using the wax paper. Twist the edges so all the ingredients are snug inside (like a Tootsie Roll). Let it sit 5 minutes before slicing in half.

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