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

Method
1.
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
2.
Mix the yoghurt, mint sauce, cucumber and seasoning to make the salad dressing
3.
Heat a tablespoon of vegetable oil in a large frying pan and fry the marinated lamb for 4–5 minutes, then set aside
4.
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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Corney & Barrow matching wine

Find out why Corney & Barrow match this Turkish lamb recipe with a medium and round red wine, or a full bodied red wine

Ingredients

Lamb

To plate

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

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