Ingredients
200gms lamb backstrap
200ml plain no-fat yoghurt
1 tablespoon tandoori paste
1 tablespoon coriander, finely chopped
1 tablespoon mint, finely chopped
1 teaspoon chilli sauce
½ avocado, chopped
1 tomato, chopped
½ small Lebanese cucumber
2 wholemeal wraps or small pitta pockets
Method
- Combine half yoghurt with tandoori paste and marinate lamb.
- Combine avocado, tomato and cucumber
- Mix rest of yoghurt, coriander, mint and chilli sauce together.
- Heat grill or pan and grill lamb, about 2 minutes each side.
- Put half of lamb, salad mix and yoghurt dressing in middle of wrap, roll up and enjoy!
Bon Appetite!
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