Prep Time

30 Minutes

Makes

4

Ingredients & Instructions
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Ingredients

  • 300g lamb leg steaks

  • 2 tbsp Rose harissa

  • 1 red onion, finely sliced

  • 250g cherry tomatoes, halved

  • ½ cucumber, chopped

  • 4 tbsp fresh mint, chopped

  • 2 tbsp olive oil

  • Juice of one lemon

  • 200g tub reduced fat houmous

  • 110g pomegranate seeds

  • 4 Mission Deli Original Wraps

  • Natural yogurt

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Instructions

  • Step 1

    Brush the lamb steaks with the Rose Harissa and set aside.

  • Step 2

    Heat a griddle pan and when hot, cook the lamb for 3-4 minutes each side or until cooked but still pink.

  • Step 3

    Remove and allow to rest for 2 minutes. Cut into 1cm slices.

  • Step 4

    Put the onion, tomatoes, cucumber and mint into a bowl and combine well. Drizzle over the olive oil and lemon and season with salt and freshly ground black pepper. Stir and set aside.

  • Step 5

    Spoon a quarter of the hummus onto one wrap and spread leaving a 2cm rim.

  • Step 6

    Top with a quarter of the salad and then scatter over a quarter of the lamb slices and pomegranate seeds.

  • Step 7

    Roll and repeat with the remaining three wraps.

  • Step 8

    Serve immediately with natural yogurt.

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