Lamb wrap with red pepper sauce and herb yoghurt

4
45 minutes

Ingredients

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

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