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Lamb wrap with red pepper sauce and herb yoghurt

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Ingredients

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Lamb patties

Red pepper sauce

Herb yoghurt

Salad

To assemble

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Method

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1
Begin with the red pepper sauce. Place the peppers in a food processor and blitz to form a rough purée. Set aside
2
Place a small pan over a low heat and add the oil. Sauté the chopped onion for a few minutes to soften, then stir in the pepper purée, paprika, vinegar, pepper, salt and sugar
3
Cook gently for 15–20 minutes, stirring occasionally until soft and thickened – add a dash of water if it becomes too dry. Set aside and allow to cool
4
Meanwhile, place all the ingredients for the lamb patties in a large bowl and mix together thoroughly by hand, using a little oil for greasing if the mixture sticks
5
Shape the mixture into 4 large oblong patties (or 8 smaller ones if preferred) and place on a tray lined with greaseproof paper. Transfer to the fridge to firm up for 15 minutes or until ready to cook
6
To make the herb yoghurt, place the herbs, oil and vinegar in a food processor. Season with a little salt, then blitz together to form a rough paste. Transfer to a small bowl and stir in the yoghurt until fully combined. Adjust the seasoning to taste and reserve the sauce in the fridge until ready to serve
7
Preheat a barbecue or grill to medium-hot ready to cook the lamb patties
8
Cook the patties on the grill for 6 minutes on one side, then flip over and finish off for 4 minutes on the other side (reduce the cooking time slightly if making smaller patties)
9
Meanwhile, toss together the salad ingredients to dress in the oil. Season to taste and divide between serving plates, or leave as a large sharing salad for serving
10
To serve, lightly toast the pitta or flat breads on the edge of the barbecue or grill. Fill each with a good dollop of the herb yoghurt, then the cooked lamb patties, shredded lettuce and slices of tomato. Drizzle over a little of the red pepper sauce
11
Wrap up the bread around the fillings – a piece of greaseproof paper can help hold the wrap together. Serve with the remaining red pepper sauce and salad on the side
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Lamb wrap with red pepper sauce and herb yoghurt

 
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