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Ingredients

1/4 cup (60ml) olive oil
1 garlic clove, crushed
1 1/2 tablespoons lemon juice
1/2 teaspoon dried mixed herbs
salt and cracked black pepper
550g lamb backstraps, trimmed
4 rounds Lebanese bread, warmed
store-bought hummus, to serve
store-bought tabouli, to serve

Method

Step 1 Place the oil, garlic, lemon juice, mixed herbs, salt and pepper in a non-metallic bowl and mix until well combined. Add the lamb and toss until evenly coated. Cover and refrigerate for 20 minutes.
Step 2 Heat a stovetop grill or barbecue hot plate to high heat. Drain the lamb from the marinade. Cook the lamb, in batches if necessary, for 4 minutes each side or until cooked to your liking. Remove and set aside to rest for 5 minutes.
Step 3 Slice the lamb. To serve, spread the warm Lebanese bread with hummus and top with tabouli and lamb. Fold the bread over to enclose the filling and serve immediately.

Lamb, tabouli and hummus wrap

How to make Lamb, tabouli and hummus wrap

Ingredients

Method