Serves 4
Preparation time: 20 mins
Cooking time: 10 mins
Ingredients
- 450g lean boneless leg lamb steaks
- 1 clove of garlic, chopped
- 1 tsp ground cinnamon
- ¼ tsp ground allspice
- 1 tbls clear honey
- 1 tbls lemon juice
- 4 tortillas
- 100g low-fat hummus
- ¼ small iceberg lettuce, shredded
- 1 red onion thinly sliced
- 1/3 cup sweet chilli sauce
Taboulleh
- 2 cups boiling water
- 1 cup bulgur wheat
- 2 spring onions chopped
- 2 medium tomatoes, de-seeded and diced
- 4 large tbls sweetcorn kernels
- 3 tbls chopped mint
- 3 tbls chopped parsley
- Juice of 1 lemon
- Ground black pepper to taste
Method
- Place lamb, garlic, spices, honey and juice in a non metallic bowl, toss well together and leave lamb to marinade. Meanwhile, make up the taboulleh salad.
- To make the taboulleh, soak the bulgur what in boiling water for 15 minutes, squeeze out excess liquid and combine well with other ingredients.
- Spray a non-stick frying pan with oil and heat. Cook lamb over a high heat until browned – about 4-5 minutes on each side or to your liking. Remove from pan and allow to rest of 5 minutes before slicing thinly.
- Place tortillas on a flat surface and divide hummus between them covering entire centre of the bread. Top worth lettuce and taboulleh salad. Arrange lamb along the centre, top with red onion and roll up to enclose. Serve with sweet chilli sauce.