Lamb wraps

I was craving souvlaki last night and I had some lamb backstrap in the fridge. I don’t normally cook without trying to follow a recipe and adapt it as I go. Today I decided I’d try my hand at using my nose to create a rub for the lamb simply by my sense of smell. I love to make something a bit different.

Lamb backstrap is the juiciest, most tender cut of lamb. Cooked medium it just melts in your mouth.

I took a small bowl and started with some purchased Moroccan seasoning and then using my nose I added garlic powder, turmeric, paprika and cumin. I played around with it for a few minutes til it smelled yummy to me.

I cut up the lamb into cubes and rubbed the spices all around them and put them on skewers. You’ll see that they’re short skewers because my grill pan isn’t very wide. I had to break them off so they’d fit in the pan.

I put the skewers in the fridge for about 30 minutes to absorb the rub and sliced some red onion, lettuce and diced a couple of tomatoes and drained the juice and then chopped a bit of fresh coriander (might be cilantro to you)

After sitting with the rub for about 30 minutes I preheated my grill pan to hot, added a drizzle of olive oil and popped those babies in the pan. It only takes a few minutes per side to get lovely grill marks and leave the meat nice and pink inside.

While the lamb was cooking I heated a large frypan and heated up the wrappers. I like to heat them up and get some brown marks on the bread. It probably doesn’t do anything but it makes it feel less storebought if I have to do something to them.

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