Name: Lamb and harissa yogurt wraps
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 600 gram lamb backstrap (eye of loin); 2 tablespoon moroccan seasoning; 2 tablespoon extra virgin olive oil; 8 wraps (250g); 1 cup (185g) tabbouleh; 1 tablespoon lemon juice; 1 cup (280g) greek-style yogurt; 2 tablespoon harissa; 1 red onion (100g), sliced thinly; 6 red radishes (200g), sliced thinly; 2 roma (egg) tomatoes (180g), sliced thinly; 1/3 cup lightly packed fresh coriander leaves

Ingredients

600 gram lamb backstrap (eye of loin)

2 tablespoon moroccan seasoning

2 tablespoon extra virgin olive oil

8 wraps (250g)

1 cup (185g) tabbouleh

1 tablespoon lemon juice

1 cup (280g) greek-style yogurt

2 tablespoon harissa

1 red onion (100g), sliced thinly

6 red radishes (200g), sliced thinly

2 roma (egg) tomatoes (180g), sliced thinly

1/3 cup lightly packed fresh coriander leaves

Method

1.Sprinkle lamb all over with the seasoning. Heat half the oil in a medium frying pan over medium heat; cook lamb about 3 minutes each side or until cooked as desired. Cover; stand 10 minutes, then slice thinly.

2.Place wraps in a dry medium frying pan; warm wraps over medium heat about 1 minute each side or until heated through.

3.Combine tabbouleh, juice and the remaining oil in a medium bowl; season to taste.

4.Combine yogurt and harissa in a small bowl.

5.Serve lamb with warm wraps, onion, radish, tabbouleh, tomato, harissa yogurt and coriander.

Lamb fillets or minced (ground) lamb could be used in this recipe. All types of bread wraps are suitable for this recipe. We used mild harissa in this recipe. If using the traditional hot harissa in a tube, start with 2 teaspoons and increase the amount according to your heat tolerance.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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Ingredients

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