Name: Lamb wraps with red salad and harissa yoghurt
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 500 gram lamb backstraps; 2 tablespoon harissa; 2 tablespoon extra virgin olive oil; 4 wholegrain barley wraps (180g); 1/4 red cabbage (200g), shredded finely; 1 beetroot (170g), grated coarsely; 1/2 red onion (85g), sliced thinly; 4 radishes (60g), sliced thinly; 1 tablespoon lemon juice; 1 clove garlic, crushed; 2/3 cup (190g) greek-style yoghurt; 1/3 cup loosely packed fresh coriander sprigs; 1/3 cup loosely packed fresh mint sprigs

Ingredients

500 gram lamb backstraps

2 tablespoon harissa

2 tablespoon extra virgin olive oil

4 wholegrain barley wraps (180g)

1/4 red cabbage (200g), shredded finely

1 beetroot (170g), grated coarsely

1/2 red onion (85g), sliced thinly

4 radishes (60g), sliced thinly

1 tablespoon lemon juice

1 clove garlic, crushed

2/3 cup (190g) greek-style yoghurt

1/3 cup loosely packed fresh coriander sprigs

1/3 cup loosely packed fresh mint sprigs

Method

1.Preheat oven to 180°C/350°F.

2.Rub lamb with half the harissa; drizzle with half the oil. Season. Cook lamb on heated grill plate (or grill or barbecue) over medium-low heat, covered with a sheet of foil, for 4 minutes each side for medium or until done as desired. Remove lamb from heat; cover with foil, rest for 5 minutes.

3.Meanwhile, enclose barley wraps in foil; heat in oven 5 minutes.

4.For red salad, place cabbage, beetroot, onion and radish in a large bowl with juice, garlic and remaining oil; toss gently to combine. Season to taste.

5.Swirl remaining harissa through yoghurt.

6.Slice lamb thinly. Divide lamb, red salad, yoghurt mixture and herbs among wraps; roll up to serve.

We used a milder harissa rather than the much hotter Tunisian one available in a tube. If using harissa in a tube, start with 1 teaspoon and add more to taste.
Note

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Ingredients

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