PREP + COOK TIME 30 MINUTES SERVES 4
500g lamb steaks
2 tablespoons harissa (see tip)
2 tablespoons extra virgin olive oil
4 wholegrain wraps
¼ small red cabbage (200g), shredded finely
1 medium beetroot (170g), grated coarsely
½ medium red onion (85g), sliced thinly
4 radishes (60g), sliced thinly
1 tablespoon lemon juice
1 clove garlic, crushed
190g (⅔ cup) greek-style plain yoghurt
5g (⅓ cup) fresh coriander sprigs
5g (⅓ cup) fresh mint sprigs
1 Preheat oven to 180°C/160°C fan.
2 Rub lamb with half the harissa; drizzle with half the oil. Season. Cook lamb on heated grill plate (or grill or barbecue) over medium-low heat, covered with a sheet of foil, for 4 minutes each side for medium or until done as desired. Remove lamb from heat; cover with foil, rest for 5 minutes.
3 Meanwhile, enclose wraps in foil; heat in oven 5 minutes.
4 For red salad, place cabbage, beetroot, onion and radish in a large bowl with juice, garlic and remaining oil; toss gently to combine. Season to taste.
5 Swirl remaining harissa through the yoghurt.
6 Slice lamb thinly. Divide lamb, red salad, yoghurt mixture and herbs among wraps; roll up to serve