Lamb wrap

Lamb wrap



Prep Time


Cook Time



600 g lamb round or topside steaks

1 tsp fresh rosemary leaves

4 Lebanese bread rounds or tortillas, warmed

a little mayonaise (optional)

shredded lettuce

a few halved cherry tomatoes

2 spring onions, chopped

a few basil leaves

extra 1 tsp fresh rosemary leaves


  • Preheat barbecue to hot. Brush lamb with oil, add rosemary and season with salt and pepper
  • Cook lamb on one side until moisture appears on top. Turn with tongs and cook until done to your liking. Cover lamb loosely and rest it for 3 minutes
  • Slice lamb. Spread bread with mayonnaise. Add lamb, lettuce, tomatoes, onion, basil and exlia rosemary to each, and then roll up the bread


  • You can replace the lamb round or topside steaks with lamb eye of shortloin/backsliap or fillet/tenderloin.
  • You can use a brush to lightly oil the meat or a light spray of oil.
  • Always rest meat after cooking. This gives the meat juices a chance to redisliibute, giving a moister and more tender result. liansfer the lamb from the barbecue to a plate and loosely cover with foil. Allow the lamb to rest in a warm place.
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