Food & Drink

Lamb Wraps


  • 4 Greek pita breads
  • 4 lamb leg steaks (around 450g)
  • 2 cloves garlic, crushed
  • 3 tablespoons olive oil
  • 2 tablespoons lemon juice
  • 1 teaspoon ground cumin
  • ½ teaspoon smoked paprika
  • 1 red capsicum, cut into strips
  • 1 bunch coriander, chopped
  • 1 ear of corn, remove corn kernels for use
  • 1 avocado, sliced
  • 8 butter lettuce leaves
  • 2 green onions (shallots), sliced


  1. Marinade the lamb with garlic, olive oil, lemon juice, cumin and smoked paprika in the fridge for 30 minutes.  Remove from the fridge and leave to come to room temperature.
  2. Remove lamb from marinade and gently pat dry with paper towel.
  3. Place lamb in a non stick fry pan, with a little olive oil, over a medium heat.  Cook lamb 5 – 8 minutes each side.  The length of time you cook the lamb depends on thickness, and if you prefer your lamb medium or well done.
  4. Remove lamb from pan and leave to rest on a cutting board for 5 – 8 minutes.
  5. While lamb is resting prepare your wraps.  Evenly distribute salad ingredients on the 4 Greek pita breads.
  6. Once lamb has rested cut each leg steak in to slices.
  7. Distribute lamb evenly on to the pita bread, roll up and serve.