LAMB AND CUCUMBER WRAPS
Leftovers don't have to be drab. Use lamb in a Mediterranean-style wrap.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Lamb Recipes
Time 20m
Yield Makes 4
Number Of Ingredients 10
Steps:
- In a small bowl, combine yogurt, olives, garlic, oregano, salt, and pepper.
- Thinly spread some of the yogurt mixture over the lavash; then layer half of each lavash with lamb, cucumber, and red onion slices. Spoon remaining yogurt sauce over filling; fold each lavash to enclose.
Nutrition Facts : Calories 375 g, Fat 13 g, Protein 25 g
MOROCCAN LAMB LETTUCE WRAPS
I am a huge fan of both Moroccan lamb and lettuce wraps. This combination—with the creamy and crunchy cucumber—makes a tasty slow-cooked dish. The wine and chili powder add extra flavor elements to the sauce mixture, too. —Arlene Erlbach, Morton Grove, Illinois
Provided by Taste of Home
Categories Dinner
Time 5h25m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- Combine lamb, salsa, preserves, 4 tablespoons wine, Moroccan seasoning, chili powder and garlic powder. Transfer to a 3-qt. slow cooker. Cook, covered, on low 5-6 hours, until lamb is tender. Remove lamb; shred with 2 forks. Strain cooking juices and skim fat. Return lamb and cooking juices to slow cooker; heat through. Stir in remaining 2 tablespoons wine; heat through., Combine cucumber and ranch dressing; toss to coat. Serve lamb mixture in lettuce leaves; top with cucumber mixture.
Nutrition Facts : Calories 221 calories, Fat 8g fat (2g saturated fat), Cholesterol 74mg cholesterol, Sodium 257mg sodium, Carbohydrate 13g carbohydrate (8g sugars, Fiber 1g fiber), Protein 24g protein. Diabetic Exchanges
BOMBAY LAMB WRAPS
Spice up cheap frozen lamb mince with Indian flavours and pile onto flour wraps or chapatis for a healthy and filling dinner
Provided by Cassie Best
Categories Main course
Time 55m
Number Of Ingredients 10
Steps:
- Heat the oil in a large pan, add the onion and cook for a few mins to soften. Add the garlic, stir for 1 min, then add the frozen mince. Cook until defrosted and nicely browned, then stir in the curry paste, tomatoes, potatoes and half a can of water. Season well, then cover with a lid and simmer for 20 mins or until the potatoes are nearly cooked.
- Remove the lid and simmer for a further 10-15 mins until the liquid has reduced and the sauce clings to the potatoes and mince. Add the peas, stir through until defrosted, then serve with the warm wraps and yogurt.
Nutrition Facts : Calories 576 calories, Fat 15 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 80 grams carbohydrates, Sugar 12 grams sugar, Fiber 11 grams fiber, Protein 26 grams protein, Sodium 1.3 milligram of sodium
GREEK LAMB WRAPS
This is a tasty, easy sandwich. The recipe is from Cooking Light Superfast Suppers. Posted for ZWT 2008.
Provided by Reddyrat
Categories Lunch/Snacks
Time 13m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Combine first 6 ingredients in a small bowl. Stir well. Cover and chill.
- Coat a large nonstick skillet with cooking spray or a little olive oil. Add lamb and onion. Cook over medium-high heat, stirring occasionally, 6-7 minutes or until lamb is done. Remove from heat. Stir in Greek seasoning.
- Divide lamb mixture evenly among 4 tortilla. Topp with cucumber sauce, tomato, and spinach. Roll up tortillas.
Nutrition Facts : Calories 431.5, Fat 17.2, SaturatedFat 7.8, Cholesterol 94.3, Sodium 608.3, Carbohydrate 36.6, Fiber 3.1, Sugar 4.5, Protein 31.6
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- Heat a large cast-iron skillet over medium heat. Add lamb and onion. Using a metal spatula (easiest), break lamb apart into little bits, and cook for 5 minutes until lightly browned. Add the garlic and salt and continue browning until the lamb releases all it’s moisture and fat, and begins to brown, about 5-7 more minutes. Drain the fat. Add the cumin seeds, sumac, cinnamon, optional chili flakes and saute 2 more minutes. Add the tomato paste and water, incorporating it into the lamb. Stir in the chopped mint.
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4/5 (27)Total Time 8 hrs 30 minsServings 8Calories 323 per serving
- Trim fat from meat. If necessary, cut meat to fit into a 3-1/2- or 4-quart slow cooker. Sprinkle Greek seasoning evenly over meat; rub in with your fingers. Place onion in cooker. Top with meat and sprinkle with lemon juice.
- Meanwhile, in a small bowl combine mayonnaise, mustard, and garlic. Cover and chill until needed.
- Remove meat and onion from cooker. Using two forks, pull meat apart into shreds. If necessary, skim fat from cooking liquid. Return meat and onion to liquid in cooker; stir to moisten.
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