40 mins active prep time, 4 servings
Ingredients (included in delivery)
- 1 tbsp lemon juice, plus extra for dressing
- 300g sweet potato, peeled, sliced lengthways
- 2 flat mushrooms, diced
- 1 red onion, sliced
- 2 lamb chops
- 4 wraps
- ½ beetroot, grated
- Lettuce, for serving
- 2 tbsp greek yoghurt
- ½ cucumber, seeded and finely diced
Ingredients (pantry items)
- 2 tbsp olive oil
- 1 garlic clove, crushed
- ½ tsp ground cumin
- ½ tsp dried oregano
- ½ tsp dried mint
- 2 tsp dried dill
Note: In some cases, ingredients may be out of stock or unavailable when the shops pack your order. If this happens, we'll do our best to replace the items with high quality substitutions. If we're unable to find a replacement, we'll contact you to let you know.
What you'll need
Olive oil, garlic clove, ground cumin, dried oregano, dried mint, dried dill
1. Marinate the vegetables and lamb
In a jug, whisk oil, juice, cumin, oregano and mint together. Place sweet potato, mushrooms, red onion in one dish and lamb in another. Add half of the oil mixture to each, tossing until coated. Marinate for 15 mins.
Meanwhile, preheat chargrill pan or barbeque on high. Chargrill sweet potato for 3-4 minutes each side and the onion and mushroom for 1-2 minutes, until tender and grill marks appear.
Chargrill lamb for 2-3 minutes on each side, then loosely cover and leave to rest for 3 minutes. Thinly slice.
4.Prepare dill sauce
In a small bowl, mix greek yoghurt, cucumber, dill, lemon juice and garlic. Season to taste.
Top wraps with veggies, lamb, salad and dill sauce. Roll up and cut in half to serve.