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Ingredients

2 teaspoons olive oil
3 teaspoons Moroccan seasoning
4 Coles Australian Lamb Leg Steaks
1 1/4 cups (150g) frozen peas
125g can chickpeas, rinsed, drained
2 tablespoons lemon juice
1 tablespoon tahini
1 garlic clove, crushed
4 pieces Lebanese bread
60g pkt Coles Australian Baby Rocket
150g cherry tomatoes, halved
1 small red onion, thinly sliced into rings
1 Lebanese cucumber, thinly sliced into ribbons
1/4 cup fresh mint leaves

Method

Step 1 Combine the oil and Moroccan seasoning in a small bowl. Rub over the lamb. Heat a barbecue grill or chargrill on medium-high. Cook the lamb for 3 mins each side for medium or until cooked to your liking. Transfer to a plate and cover with foil. Set aside for 5 mins to rest. Thickly slice.
Step 2 Meanwhile, cook the peas in a saucepan of salted boiling water for 2 mins or until just tender. Rinse under cold water. Drain.
Step 3 Reserve 1 tablespoon of the chickpeas. Place the remaining chickpeas in a food processor with the peas, lemon juice, tahini and garlic. Process until a paste forms. Season.
Step 4 Spread the bread with the pea hommus. Top with the lamb, rocket, tomato, onion, cucumber, mint and reserved chickpeas. Roll to enclose. Serve.

Summer lamb wraps with pea hommus

How to make Summer lamb wraps with pea hommus

Ingredients

Method