Tasty Greek Lamb Wraps with Home-made Pitas

Name: Tasty Greek Lamb Wraps with Home-made Pitas
Prep time: 15 min
Cook time: 12 min
Yield: 6-8 servings
Ingredients: 1 Killarnee Lamb rolled boneless lamb leg, diced and fat trimmed, cut into 3cm cubes; 1 tbsp Remano olive oil; 3 cloves garlic, crushed; 2 tbsp Stonemill oregano leaves; 2 tbsp fresh mint leaves, finely chopped; Juice and zest of 2 lemons; 120g The Fresh Salad Co rocket; 2 small red onions, thinly sliced; 2 punnets bellino tomatoes, quartered; 1 Lebanese cucumber, diced; 200g Emporium Selection Greek fetta, crumbled; 200g Deli Originals tzatziki dip; Lemon wedges, spring onions and mint leaves, to serve; 2 packs Bakers Life white mini wraps, or make your own; 700g White Mill self raising flour; 700g Lyttos natural Greek yogurt; The Olive Tree garlic flavoured olive oil; Seasoning

How to make Tasty Greek Lamb Wraps with Home-made Pitas

Prep Time: 15 minutes | Cook Time: 10 - 12 minutes | Serves: 6 - 8

Ingredients

1 Killarnee Lamb rolled boneless lamb leg
1 tbsp The Olive Tree olive oil
3 cloves garlic, crushed
2 tbsp Stonemill oregano leaves
2 tbsp fresh mint leaves, finely chopped
Juice and zest of 2 lemons
120g The Fresh Salad Co rocket
2 small red onions, thinly sliced
2 punnets bellino tomatoes, quartered
1 Lebanese cucumber, diced
200g Emporium Selection Greek fetta, crumbled
200g Deli Originals tzatziki dip
Lemon wedges, spring onions and mint leaves, to serve
2 packs Bakers Life white mini wraps, or make your own (see below)

Home-made Pitas:

700g White Mill self raising flour
700g Lyttos natural Greek yogurt
The Olive Tree garlic flavoured olive oil
Seasoning

Method

Prepare lamb, fat trimmed and cut into 3cm cubes
Place lamb, oil, garlic, oregano, mint, lemon juice and zest in a large, snap-lock bag. Season. Rub to coat lamb. Set aside for 10-15 minutes, to marinate.
Heat a large, non-stick griddle pan over medium-high heat and cook lamb, turning, for 4 to 5 minutes, until browned and cooked to your liking. Set meat aside on a plate, cover with foil and rest for 5 minutes.
Remove wraps from packet and wrap in foil. Place in oven at 170°C for 2-3 minutes until just warm.
To serve, spread tzatziki over base of wrap. Divide lamb, rocket, onion, tomato and cucumber between wraps.
Top with crumbled fetta, spring onions and mint leaves with lemon wedge on the side.
To make pita breads, mix flour, seasoning and yogurt in a bowl. Ensure they are combined well. If mix is too dry, add more yogurt. If too wet add more flour. Tip onto floured bench and drizzle with garlic oil. Knead to form a ball. Divide into 12 golf ball-sized pieces. With your hands, flatten out the bread to approximately half a centimetre thick. Heat frypan and spray with oil. Cook each flatbread until toasted and golden on each side.