Lamb wrap

Chef: David Sta­ple­ton Restau­rant: Un­der Wraps

Port Douglas & Mossman Gazette - - FRONT PAGE -

400g lamb black­strap fil­lets 2 gar­lic cloves, crushed 2 tbs olive oil 1 tbs dried oregano 1 tbs sweet pa­prika 1 tbs lemon juice 1 green bull­horn cap­sicums, thinly sliced cross­ways 1 Le­banese cu­cum­bers, coarsely chopped 12 cherry toma­toes on the vine (slow roasted for 1 hour on very low temp) 1 small red onion, thinly sliced into rings cup (95g) small black olives pit­ted 100g feta, coarsely crum­bled Ex­tra vir­gin olive oil, to serve Greek yo­ghurt, to serve olives and feta in a large bowl. Driz­zle with oil.

Di­vide sliced lamb among serv­ing bowls with the pre­pared salad. Serve with Greek yo­gurt, flat bread, and lemon wedges, if de­sired.

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