Greek Yiros Wraps with Marinated Lamb and Garlic Yoghurt Dressing

4 Greek Yiros Wraps (Bazaar)
2 cups of Baby Spinach Leaves
6 Truss Vine Tomatoes
4 Spring Onions
Homemade Hummus
Homemade Garlic yoghurt dressing
400g Stir-fry lamb pieces

Homemade Hummus

1 400g can washed and drained chickpeas
1 Lemon juice and grated rind
1 clove of garlic
Good Splash of olive oil
Sea salt flakes
Ground black pepper

Method

1.Place all ingredients in a food processor and whiz to a smooth paste.

Homemade Garlic Yoghurt Dressing

1 Small tub of Greek-Style Yoghurt
1 clove of garlic
Sea salt flakes
Ground black pepper

Method

1. Grate garlic clove finely , then add to yoghurt.
2. Season with sea salt flakes and ground black pepper.
3. Cover with cling wrap and refrigerate for 6-8 hours.


Marinated Lamb

Ingredients

400g Stir-fry lamb pieces
1 lemon juiced and grated rind
1 clove of garlic grated
Sea salt flakes
Black ground pepper
Handful of fresh mint leaves torn
Handful of fresh lemon balm leaves torn
1 Kaffar lime leave chopped
¼ teaspoon sesame seeds
Splash of olive oil

Method

1. Places all ingredients including carcass of squeezed lemon in a snap lock bag.
2. Leave to marinate overnight in fridge.

Before cooking lamb on BBQ remove lemon carcass and Kaffar lime leaves and discard.


Then


1. Wrap the Greek Yiros wraps in foil and place in 180c degree oven for 5 mins to warm through.
2. Cook Lamb on BBQ or frypan until browned.
3. When wraps are heated spread with home- made hummus.
4. Place baby spinach leaves on top of hummus.
5. Next place the chopped tomatoes on baby spinach leaves.
6. Add cooked marinated lamb.
7. Drizzle yoghurt dressing on top.
8. Sprinkle with chopped spring onions.