Turkish Lamb Wraps with Coriander Relish
Photography Steve Rood.
Serves: 4
INGREDIENTS
3 boneless lamb leg steaks
Marinade
2 tablespoons ground cumin
1/2 small onion, chopped
3 cloves garlic, crushed
1 tablespoon grated fresh ginger
1 tablespoon paprika
finely grated zest and juice of 1 lemon
1/2 cup plain yoghurt
Coriander relish
large handful coriander, roughly chopped
1/2 cup thick plain yoghurt
finely grated zest and juice 1 lime
1 long green chilli, seeded and finely chopped
sea salt and freshly ground pepper
To serve
mountain bread
mango chutney
lettuce
tomatoes, sliced
cucumber, in long strips
METHOD
Lamb: Put the lamb in a shallow dish. Blend all the marinade ingredients to a paste in a food processor. Pour over the lamb and turn to coat. Cover and marinate for 1 hour or refrigerate overnight. Remove from the refrigerator 1 hour before cooking.
Relish: Place all the ingredients in a food processor and process till smooth. Season.
Preheat the barbecue or a ridged grill plate and grease lightly.
Remove the lamb from the marinade and scrape off the excess. Season generously and grill for about 4 minutes each side. Remove to a plate, cover loosely and rest for 10 minutes.
To serve: Slice the lamb thinly across the grain.
Spread each mountain bread with mango chutney and top with a layer of lettuce, cucumber and tomato. Lay the sliced lamb on top and drizzle with the coriander relish. Roll up tightly and cut in half.
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
latest issue:
127
In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.