Easy Dinner Recipe – Tangy Lamb Wraps

6 February, 2015
tangy lamp wraps


Friday night dinner. I don’t know about you guys, but often, by the time Friday rolls around, I’m really not that interested in cooking a full-blown family dinner.  Call me lazy, call me tired, call me slack arse mama and you’d be right on every count.

If I lived on my own, I could be happy with an easy dinner recipe of a long cool drink, corn chips with salsa and a side of spinach leaves, feta and olives.  In fact, ditch the spinach and bring me TWO of those long cool drinks!  C’mon, it’s Friday!

I actually really like cooking. I just don’t like it every single day. EVERY SINGLE DAY!  If my life consisted solely of being some sort of kept domestic goddess – and by “kept” I mean sufficient funds to keep me in books, shoes, long cool drinks and beach holidays for the rest of my life – and if my eating audience was always appreciative, if everyone liked chilli AND couscous AND was willing to wash up without complaint, hey – maybe I could manage it. (Umm, does ironing come under the domestic goddess banner? Because I may have to amend the contract….)

On the other hand, I’m really not a fan of fast food (unless it’s Thai – sadly missing in my neck of the woods – in that case, load me up with fish cakes, panang pork and red chicken curry, please!).  So unless I can convince a teenager to rustle up the end-of-the-week meal, or entice the otherwise culinarily-competent hubster out of the shed where the beer fridge and sport on tv reside (remember – it’s Friday!), it’s up to me to throw something together.

I found this recipe in Jamie Oliver’s 15 Minute Meals cookbook and slightly adapted it. He uses mince, I happened to have diced lamb. I also added a touch of chilli powder, used pine nuts instead of walnuts and included lemon zest as well as juice.  It’s tangy, but delicious – there were no leftovers tonight.


1 tbsp olive oil
400 grams diced lamb
1 tsp cumin seeds
1 tsp sweet paprika
50 grams walnuts, roughly chopped
2 sprigs rosemary
2 cloves garlic, crushed
2 tbsp tomato puree
1 lemon, juiced
4 large tortillas or wraps
Crumbled feta
Spinach and rocket mix
Greek yoghurt

Heat the oil in a frying pan, add the lamb, cumin seeds and paprika.  Season with salt and pepper. Throw in the walnuts and rosemary leaves, stir until golden. Add the garlic and stir in the tomato paste and lemon juice and zest.  Remove from heat.

tangy lamb wraps

Heat the flat bread as per the instructions and place on a plate. Spread hommus over half of the bread and top with your choice of salad. Pile lamb pieces down the centre, crumble the feta over and drizzle with yoghurt.

Roll the wrap, folding the end over. If you prefer toasted, pop it in a flat sandwich toaster until golden and heated through.


Serve with a long cool drink and enjoy.

You Might Also Like

  • Sandra | Photobook Moments6 February, 2015 at 9:36 am

    It couldn’t be more perfect for tonight’s dinner. I was thinking of various options with soft tacos but this one really hits the mark! Thanks for sharing that amazing recipe!

  • Show Buttons
    Hide Buttons