Name: Lamb Wraps
Yield: 4 servings
Ingredients: None None FOR THE TABBOULEH; 1/2 cup chopped mint; 1/2 cup chopped parsley; 1/4 cup cracked wheat (bulgur); 2 None tomatoes, chopped; 4 None green onions, chopped; 1 clove garlic, crushed; None None Oil, red wine vinegar, to drizzle; None None FOR THE LAMB; 1 lb boneless lamb loin; 2 tsp ground cumin; 4 large pita bread; 1 cup prepared tzatziki

Servings: persons

None None FOR THE TABBOULEH
1/2 cup chopped mint
1/2 cup chopped parsley
1/4 cup cracked wheat (bulgur)
2 None tomatoes, chopped
4 None green onions, chopped
1 clove garlic, crushed
None None Oil, red wine vinegar, to drizzle
None None FOR THE LAMB
1 lb boneless lamb loin
2 tsp ground cumin
4 large pita bread
1 cup prepared tzatziki

1
For the tabbouleh, combine mint and parsley in a large bowl. Soak cracked wheat in 1/4 cup hot water about 20 mins. Fluff with a fork. Add to herbs with tomato, onion and garlic. Season; drizzle with oil and vinegar.
2
Heat a grill pan on high heat or preheat the grill to medium-high. Brush lamb with oil and sprinkle with cumin. Grill lamb 4-5 mins each side. Let stand, covered with foil, 5 mins. Slice thinly.
3
Meanwhile, grill pita bread until warmed through. Top with tabbouleh, lamb and tzatziki.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

Lamb Wraps

How did you like this recipe?