LEBANESE SPICED LAMB WRAPS WITH QUINOA TABOULI
Preparation time 15 mins plus resting
Cooking time 20 mins
Serves 4 (as a main)
500g lamb backstraps, trimmed of fat
2 tsp ground turmeric
2 tsp ground cumin
1 tsp ground cinnamon
½ tsp ground allspice
Freshly ground black pepper
1½ Tbsp extra virgin olive oil
2 Pittes Lite Souvlaki & Pizza
¾ cup quinoa
250ml salt-reduced chicken stock
2 bunches parsley, finely chopped
½ bunch coriander, leaves chopped
2 green shallots, finely sliced
4 tomatoes, seeded, finely chopped
1 red onion, finely chopped
2 cloves garlic, crushed
Juice of 1 lemon
4 Tbsp tzatziki
4 Tbsp hummus
STEP 1 Rub lamb in spices, season with pepper. Set aside for 1 min. Drizzle 2 tsp of the oil over the lamb.
STEP 2 Heat a chargrill pan on medium-high. Cook lamb for 8-9 mins, turning several times, for medium-rare. Transfer to a plate, cover loosely with foil and set aside to rest for 10 mins. Chargrill pittes for 1-2 mins each side, to warm through. Wrap in foil and set aside.
STEP 3 Meanwhile to make the tabouli, put quinoa, stock and water in a medium saucepan and bring to the boil over a high heat. Cook for 5 mins. Reduce heat to low, cover and cook for a further 5 mins. Remove from heat and set aside for 5 mins. Use a fork to fluff the quinoa. Transfer to a bowl.
STEP 4 Add herbs, shallots, tomato, onion, garlic, juice and remaining oil. Toss to combine.
STEP 5 Slice lamb. Serve with tabouli, tzatziki, hummus and pitte.