Lamb wrap with red pepper sauce and herb yoghurt
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Alfred Prasad's easy lamb wrap recipe is the perfect excuse to fire up the barbecue in the summer for a simple dish that's full of flavour. Alfred favours the traditional Greek Florina peppers to add a hint of sweet spice to his minced lamb patties and pepper sauce, but if unavailable, red peppers will work just as well – just add a pinch of chilli if you prefer some heat. Combined with creamy herb yoghurt and crisp salad, everything is wrapped up in soft breads for a tasty, portable feast.
First published in 2016
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Ingredients
Metric
Imperial
Lamb patties
- 400g of lamb mince
- 80g of red onion, chopped
- 40g of red pepper, such as the Greek Florina variety, finely chopped
- 4g of paprika
- 3g of freshly ground black pepper
- 1 tbsp of olive oil, plus extra for greasing
- salt
Red pepper sauce
- 150g of red pepper
- 40g of red onion, finely chopped
- 2 tsp olive oil
- 1 tsp paprika
- 1/2 tsp red wine vinegar
- 1/2 tsp freshly ground black pepper
- 1 pinch of salt
- 1 pinch of sugar
Herb yoghurt
- 200g of yoghurt
- 15g of mint leaves
- 15g of parsley
- 15g of dill
- 1/2 tbsp of olive oil
- 1 tsp white wine vinegar
- salt
Salad
- 50g of feta, cubed
- 3 cherry tomatoes, halved
- 1/2 iceberg lettuce, shredded
- 30g of cucumber, sliced
- 1/2 red onion, finely sliced
- 2 tbsp of olive oil
- salt
- freshly ground black pepper
To assemble
- 4 pitta breads, or flat breads, toasted
- iceberg lettuce, shredded
- 1 beef tomato, sliced
SAVE RECIPE
Equipment
- Food processor
Method
1
Begin with the red pepper sauce. Place the peppers in a food processor and blitz to form a rough purée. Set aside
- 150g of red pepper
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
- 2 tsp olive oil
- 40g of red onion, finely chopped
- 1 tsp paprika
- 1/2 tsp red wine vinegar
- 1/2 tsp freshly ground black pepper
- 1 pinch of salt
- 1 pinch of 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
- 400g of lamb mince
- 80g of red onion, chopped
- 40g of red pepper, such as the Greek Florina variety, finely chopped
- 4g of paprika
- 3g of freshly ground black pepper
- 1 tbsp of olive oil, plus extra for greasing
- salt
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
- 15g of mint leaves
- 15g of parsley
- 15g of dill
- 1/2 tbsp of olive oil
- 1 tsp white wine vinegar
- salt
- 200g of yoghurt
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
- 50g of feta, cubed
- 3 cherry tomatoes, halved
- 1/2 iceberg lettuce, shredded
- 30g of cucumber, sliced
- 1/2 red onion, finely sliced
- 2 tbsp of olive oil
- salt
- freshly ground black pepper
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
- 4 pitta breads, or flat breads, toasted
- iceberg lettuce, shredded
- 1 beef tomato, sliced
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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