This recipe works brilliantly with a few of our lamb orientated spice blends: Shwarma, Lamb Rub, Moroccan Harissa.
Pick up a pack of one or more of these and treat the family with a different flavour every time you make this easy meal. Use 2 tablespoons of either (not each!) of the following...
Spice Blend: Shwarma Spice Blend, Lamb Rub or Moroccan Harissa
1Kg boneless leg of lamb
200g Greek yoghurt
2 cloves garlic, crushed
1 TSP ground coriander
1 TSP smoked paprika
25g fresh coriander, separate leaves from stalks
Zest and juice of ½ lemon
8 white tortilla wraps
½ red cabbage, finely sliced
1 Romaine lettuce, finely chopped
½ cucumber, chopped
1 red onion, finely sliced
Pickled chillies, optional
Mix 2 TBSP of the yogurt with 2 TBSP of your chosen seasoning, garlic, ground coriander, paprika, coriander stalks, lemon zest and juice, and a grind of black pepper. Rub over the lamb and leave to marinate in the fridge for 20-60 mins
Heat the barbecue on high. Grill the lamb until cooked through. Alternatively, cook in an oven preheated to 180C/160C/Gas 4 for 1¼ hours, or until cooked through. Move the leg of lamb to a plate, cover with foil and leave to rest for 30 minutes..
Grill the wraps to lightly toast each side. Spread with yoghurt and top with coriander leaves, cabbage, lettuce, cucumber, onion and chillies (if using).
Slice the lamb and divide between the wraps and drizzle with your choice of chilli sauce, fold and serve.