Lamb Wraps With Red Salad & Harissa Yoghurt
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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