Name: Lamb wraps with red salad and harissa yoghurt
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 500 gram lamb backstraps; 2 tablespoon harissa; 2 tablespoon extra virgin olive oil; 4 wholegrain barley wraps (180g); 1/4 red cabbage (200g), shredded finely; 1 beetroot (170g), grated coarsely; 1/2 red onion (85g), sliced thinly; 4 radishes (60g), sliced thinly; 1 tablespoon lemon juice; 1 clove garlic, crushed; 2/3 cup (190g) greek-style yoghurt; 1/3 cup loosely packed fresh coriander sprigs; 1/3 cup loosely packed fresh mint sprigs

Lamb wraps with red salad and harissa yoghurt

Spicy lamb wraps with a red salad of cabbage, beetroot and red onion served with harissa yoghurt.

Ingredients

500 gram lamb backstraps

2 tablespoon harissa

2 tablespoon extra virgin olive oil

4 wholegrain barley wraps (180g)

1/4 red cabbage (200g), shredded finely

1 beetroot (170g), grated coarsely

1/2 red onion (85g), sliced thinly

4 radishes (60g), sliced thinly

1 tablespoon lemon juice

1 clove garlic, crushed

2/3 cup (190g) greek-style yoghurt

1/3 cup loosely packed fresh coriander sprigs

1/3 cup loosely packed fresh mint sprigs

Method

1.Preheat oven to 180°C/350°F.

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 barley 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 yoghurt.

6.Slice lamb thinly. Divide lamb, red salad, yoghurt mixture and herbs among wraps; roll up to serve.

We used a milder harissa rather than the much hotter Tunisian one available in a tube. If using harissa in a tube, start with 1 teaspoon and add more to taste.
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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