Barbecued lamb, smoky aubergine and feta wraps
by
Helen adds a hint of smoky flavour to her lamb wraps with the addition of barbecued aubergines. The lamb is marinated in pomegranate molasses to give it a wonderfully tangy, subtle sweet flavour, then barbecued until slightly charred and topped with fragrant herbs, chopped chillies and a sprinkle of feta.
Ingredients
Marinade
- 5 garlic cloves
- 1 tsp cumin seeds
- 1 tsp chilli flakes
- 1 tsp pomegranate molasses
- 1 tsp white wine vinegar, (or red)
- 1 tsp salt
Lamb wraps
- 500g of leg of lamb , (boneless), diced
- 4 flatbreads
- 1 handful of mint
- 1 handful of parsley
- 1 handful of coriander
- feta
- 2 red chillies , finely chopped
Smoky aubergine
To serve
Method
1
To begin, bash all the ingredients for the marinade in a pestle and mortar or blitz in a blender. Transfer to a bowl and stir in the lamb, ensuring each piece is covered in the marinade. Set aside to marinate for 1 hour. Thread the lamb onto skewers and set aside
2
Heat a barbecue until medium-hot
3
Once the grill is hot, pierce the aubergines a few times with a fork and place on the grill, turning every now and then until shrivelled and black all over. This should take about 20 minutes. Set aside to cool a little, scoop out the flesh and season with salt
4
To cook the lamb, place the skewers on the grill for a couple of minutes each side, until just cooked through
5
To assemble the wraps, smear each flatbread with a little aubergine, then top with herbs, lamb, feta, and chilli. Serve with a dollop of natural yoghurt if desired
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Barbecued lamb, smoky aubergine and feta wraps
