Lamb and pistachio meatball wrap – Recipe

Posted on 3 March 2010

This wrap is the closest thing to summer comfort food I’ve ever made. It’s delicious but also light and easy.

You’ll need: (serves 4)
600g leg of lamb, cubed with the fat and sinew removed (or lamb mince if you’re feeling lazy)
handful of pistachio nuts, shelled
1 tsp ground cumin
1 tsp chilli powder
1 handful fresh thyme
1 clove garlic
Olive oil
Salt and pepper
4 wraps or rotis
Lemon juice for dressing
1 onion, sliced
Mixed lettuce leaves
Handful of fresh mint leaves
Plain yoghurt

Here’s how:
Pop your lamb, pistachios, cumin, chilli, thyme and garlic into a food processor and blend. Leave some texture in it, you don’t want to make pure! Roll the mixture into balls and place on a well-oiled baking tray. Drizzle some olive oil over them and place under a hot grill for about 10 minutes, turning them over half way.

Lay your wraps out flat and in the centre, place your lettuce, mint leaves and onions, drizzle with lemon juice and season with salt and pepper. Put about four meatballs in each, then drizzle with the plain yoghurt. Fold over the bottom and then the sides of the wrap and enjoy!






yoast-primary -
tcat - Recipes
tcat_slug - recipes-food
tcat2 -
tcat2_slug -
tcat_final - food-and-drink