Anatolian goodness in a chunky, delicious wrap; this Turkish lamb recipe from Marcus Wareing is loaded with wonderful marinade flavours from cumin, rosemary and garlic. Encased in warm flatbread, the sliced lamb fillets are a remarkable mid-week meal that requires only a little bit of preparation

Start by marinating the lamb. Mix the soy sauce, cumin, garlic, golden syrup and rosemary together in a bowl and coat the lamb pieces evenly. Cover and refrigerate until required
Mix the yoghurt, mint sauce, cucumber and seasoning to make the salad dressing
Heat a tablespoon of vegetable oil in a large frying pan and fry the marinated lamb for 4–5 minutes, then set aside
Clean the frying pan, then heat the flatbreads until they puff up and cook through. Arrange the lamb, salad and dressing in little dishes on the table and allow people to make up their own flatbreads
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Wine Matching

Find out why we suggest matching this Turkish lamb recipe with a medium and round red wine, or a full bodied red wine



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Lamb fillets are encased in warmed flatbreads in this delicious Turkish lamb recipe by Marcus Wareing

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