Lamb wrap with red pepper sauce and herb yoghurt


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




Lamb patties

Red pepper sauce

Herb yoghurt


To assemble


  • Food processor


Begin with the red pepper sauce. Place the peppers in a food processor and blitz to form a rough purée. Set aside
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
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
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
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
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
Preheat a barbecue or grill to medium-hot ready to cook the lamb patties
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)
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
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
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
First published in 2016

Alfred Prasad’s years at Tamarind saw the restaurant awarded one Michelin star, which it retained, and a stack of accolades (including numerous ‘Indian Restaurant Of The Year’ titles).

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