Latin Lamb, Mint and Yoghurt Wrap

Get ready to cook

Method:

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.

Ingredients:

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)

About this dish

10 Portions

2 Medium

Serves:

Cuban Chimichurri

Chilli Rating:

Product:

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