Angela Griffin's Quick Lamb Wraps


450g of lean lamb stir-fry strips or lean lamb leg steaks, cut into 5cm strips 
1 tablespoon of sunflower oil 
2 garlic cloves, peeled and finely chopped 
100g of mushrooms, finely chopped 
2 tablespoons of freshly chopped flat-leaf parsley 
2 tablespoons of freshly chopped mint 
100g of rice, cooked 
The Juice of 1 lemon 
Some Flour tortillas or flatbreads 
6 tablespoons of Greek yogurt 
And 2 tablespoons of mint sauce



Heat the oil in a large non-stick wok or frying pan. Then you need to cook the garlic and lamb strips in batches for three to four minutes until brown. You can use any leftover Sunday lamb roast for this too, just cut into strips and warm through with the garlic.

Once they are looking nicely browned, add the mushrooms and cook for two to three more minutes. If you like you can swap the mushrooms for another vegetable that your family prefers.

Then simply stir in the herbs, cooked rice, lemon juice and seasoning and heat for another couple of minutes until everything’s really hot.

place the tortillas on a clean work surface. Mix together the yogurt and the mint sauce and spread a dessertspoon over each tortilla. Finally, pile a large spoonful of the filling on top.

Then just fold each one up to make a neat roll, secure with a cocktail stick, if you like and serve immediately with something like a crisp green salad.

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