Latin Lamb, Mint and Yoghurt Wrap
Get ready to cook
1. Cut lamb fillet into 1-inch cubes. Rub with 150g Cuban Chimichurri. Marinate overnight.
2. Pan fry or griddle the marinated lamb pieces until cooked.
3. For dressing, mix 50g Cuban Chimichurri into yoghurt.
4. To assemble, spread each flat bread with 1 tablespoon dressing. Top with salad and lamb. Fold and serve immediately.
1kg lamb neck fillet
200g Cuban Chimichurri
10 flat breads
100g greek yoghurt
Salad (e.g. shredded romaine lettuce, diced tomato, red onion, chopped parsley)