Name: Lamb wraps with baba ganoush
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 4
Ingredients: 500 gram lamb backstrap; 1 teaspoon finely grated lemon rind; 1 tablespoon za’atar; 1 tablespoon olive oil; 4 pocket pitta breads (260g), halved; 250 gram baba ganoush; 50 gram baby rocket (arugula) leaves

Lamb wraps with baba ganoush

Fresh wraps filled with lamb (cooked to your liking), hearty rocket leaves, and creamy baba ganoush - the perfect combination for lunch or dinner for the whole family!

Serves 4

Prep

Cook

15M

Total

20M

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Ingredients

500 gram lamb backstrap

1 teaspoon finely grated lemon rind

1 tablespoon za’atar

1 tablespoon olive oil

4 pocket pitta breads (260g), halved

250 gram baba ganoush

50 gram baby rocket (arugula) leaves

Method

1.Combine lamb, rind, za’atar and oil in medium bowl; season.

2.Cook lamb in heated oiled large frying pan until cooked to your liking. Cover lamb; stand 10 minutes then slice thinly.

3.Spread inside of pittas with baba ganoush; fill with lamb and rocket.

Lamb can be prepared and refrigerated the night before; cook lamb and slice it in the morning, if you are taking the wraps for lunch.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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