Tandoori lamb wrap Recipe

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Tandoori lamb wrap
These wraps are the perfect grab-and-go meal. You can also use seasoned yoghurt and some fresh chopped coriander and mint instead of the chutney.
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Prep Time 480 minutes
Cook Time 10 minutes
Servings
Ingredients
For the marinade
For the lamb
  • 400 g/14oz lamb bones removed, cut into 2cm/1in cubes and pierced with a fork, leg meat is ideal
  • 2 tbsp melted butter for basting
To serve
Prep Time 480 minutes
Cook Time 10 minutes
Servings
Ingredients
For the marinade
For the lamb
  • 400 g/14oz lamb bones removed, cut into 2cm/1in cubes and pierced with a fork, leg meat is ideal
  • 2 tbsp melted butter for basting
To serve
Votes: 0
Rating: 0
Rate this recipe!
Instructions
  1. Place all the marinade ingredients into a food processor and blend until smooth. Pour into a large bowl and stir in the lamb cubes. Mix well and leave to marinate in the fridge for as long as possible, preferably overnight. Bring back to room temperature an hour before cooking.
  2. Preheat the grill to medium. Thread the lamb cubes onto the skewers leaving a space between each piece and place under the grill. Cook for around 5-6 minutes, turning halfway through cooking, until tender. Alternatively, cook in an oven preheated to 200C/400F/Gas 6 for eight minutes. Baste with the melted butter and cook for another minute or two for slightly pink meat, or longer if you want the lamb well done.
  3. Divide the lamb pieces into five equal portions and place each portion in the centre of a warmed tortilla. Top with a handful of the sliced vegetables and a spoonful of chutney. Roll up and serve.

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