Ingredients
- 1 each 12" Spinach Herb Wrap (10251)
- 1 oz. Plain Yogurt
- 1 oz. Feta Cheese Crumbles
- 6 oz. Basmati Rice, prepared
- 3 oz. Minted Lamb see related recipe
- 2 oz. Curried Pickled Vegetables (Grilled Lamb with Curry Spiked Vegetables) see related recipe
Directions
- Heat tortilla and place on work surface.
- Spread yogurt evenly over entire tortilla and sprinkle with Feta cheese crumbles.
- Place Basmati rice at 12 o’clock in center of tortilla, leaving bottom half plain. (This wrap is served open ended; for ingredients to show at the top it is best to leave bottom open.)
- Top rice with sliced grilled lamb and curried pickled vegetables.
- Bring bottom half of tortilla towards top of ingredients and fold right side over ingredients.
- Secure ingredients together while folding right side over.
- Fold over with left half of tortilla and serve.
Ingredients- 4 lbs. Leg Of Lamb Meat, cut into 2" cubes
- 4 Tbsp. Fresh Mint, chopped
- 3 Tbsp. Garlic, minced
- .33 cup Soy Sauce
- 2 tsp. Salt
- 2 tsp. Black Pepper
- 2 Tbsp. Vegetable Oil
- 2 tsp. Paprika
- 1 Tbsp. Sugar
- 1 Orange, thinly sliced
Directions
- Place lamb meat in stainless steel bowl, set aside.
- Whisk together remaining ingredients and pour over lamb meat. Marinate 4-8 hours.
- Preheat grill to medium heat. Grill Minted Lamb until desired doneness, turning once.
Ingredients- 1 Tbsp. Curry Powder
- 1/2 cup Granulated Sugar
- 1 Tbsp. Honey
- 1 cup Apple Cider Vinegar
- 2 cup Matchstick Carrots
- 2 cup Red Onions
- 2 cup Cucumbers
- 2 tsp. Mint Leaves Chopped
Directions
- Place vegetables in a bowl and set aside.
- Heat sugar, curry, vinegar and honey in small saucepan over medium heat. Bring to a simmer and remove from heat.
- Cool completely and pour over vegetables. Marinate vegetables at least 1 hour to allow flavors to develop.
- Cover, Label, Date and Refrigerate.
