Lebanese-Style Lamb Wrap

Inspired by Capable Cooks from taste.com.au


30 mins


10 mins


40 mins




  • 8 LM Meat Lamb souvlaki skewers
  • 2 tablespoons olive oil
  • 2 garlic cloves, crushed
  • 2 tablespoons fresh lemon juice
  • Salt & freshly ground black pepper
  • 4 pieces wholemeal lavash flatbread
  • 1 x 225g ctn baba ghanoush
  • 120g (1 cup) bought fresh tabouli


Step 1
Combine oil, garlic and lemon juice in a glass or ceramic dish. Add the lamb and season with salt and pepper. Set aside, turning occasionally, for 10 minutes to develop the flavours.

Step 2
Heat a non-stick frying pan over high heat. Add the lamb and cook for 3-4 minutes each side for medium-rare or until cooked to your liking. Transfer to a plate. Cover with foil and set aside for 5 minutes to rest. Cut across the grain into 5mm slices.

Step 3
Kids’ task: Place a piece of lavash on a clean work surface and spread with one-quarter of the babaghanoush. Top with one-quarter of the tabouli and one-quarter of the lamb. Roll up firmly to enclose filling. Cut in half and secure each half with a toothpick. Repeat, in 3 more batches, with the remaining lavash, babaghanoush, tabouli and lamb. Serve immediately.