Roasted Middle Eastern Lamb Wraps

Ingredients

• 8 Mission Salt Reduced Original Super Soft Wraps, heated on the BBQ grill plate just before serving

• 3 tbsp extra virgin olive oil

• 3 tbsp lemon juice

• 2 tbsp lemon and herb dukkah

• 3 cloves garlic, crushed

• 1.2kg boned lamb shoulder, butterflied to 3cm thick

• 500g tomatoes, thickly sliced

• 2 Lebanese cucumbers, sliced

• 100g feta, crumbled

• ¼ cup flat-leaf parsley leaves, roughly chopped

• 1 tbsp pistachio nuts, chopped

• 200g tub tzatziki

• 8 lemon wedges

• Parsley leaves, (optional) to serve

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Mission Salt Reduced Original Super Soft Wraps

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Instructions

• Step 1

  Preheat a BBQ-grill plate until hot. Place 1 tablespoon each of the oil and lemon juice in a small bowl and whisk lightly to combine. Set dressing aside until ready to serve. Place remaining oil and lemon juice in a large bowl with the dukkah and garlic, then season generously with freshly ground black pepper and salt. Whisk to combine. Add the lamb and toss to coat.

• Step 2

  Place lamb on a rack over a foil lined baking tray and roast in a preheated oven of 200℃ for approximately 20 minutes for medium done, or until cooked to desired stage. Remove lamb from oven, cover with foil and allow to rest for 5-10 minutes before slicing.

• Step 3

  Meanwhile, arrange a few slices of tomato on a Mission Salt Reduced Original Super Soft Wrap and top with a few slices of cucumber, crumbled feta, a little parsley and chopped pistachio nuts. Drizzle with lemon dressing and season to taste with freshly ground black pepper and salt flakes. Finish with slices of lamb, a squeeze of lemon and a good dollop of tzatziki.