PREPARATION 15 minutes, plus resting time
COOKING 10 minutes
350 g lamb backstrap, all visible fat removed
1/2 teaspoon sweet paprika
1/2 teaspoon hot paprika
olive oil spray, for cooking
squeeze of lemon juice
4 gluten-free or rice wraps
1/3 cup (90 g) Smashed Broad Bean,
Feta and Mint Dip (see page 76)
1 cup rocket leaves
1 tablespoon roughly chopped flat-leaf parsley or mint leaves
1 Lebanese cucumber, shaved
4 roma tomatoes, thinly sliced
Pat the lamb dry with paper towel, then sprinkle with both types
of paprika and season with freshly ground black pepper, rubbing
them in to coat the lamb evenly.
Heat a chargrill pan or heavy-based frying pan over medium–high
heat, then spray the lamb with olive oil. Cook for 2–3 minutes on each
side for medium–rare or continue until cooked to your liking. Cover
loosely with foil and leave to rest for 5 minutes, then cut into slices and
squeeze with lemon juice.
Spread each wrap with one-quarter of the broad bean dip, then top
with one-quarter of the lamb, rocket, parsley or mint, cucumber and
tomato. Roll up to enclose the filling and serve immediately.
Recipes extracted from The CSIRO Healthy Gut Diet by Dr Tony Bird, Dr Michael Conlon and Pennie Taylor. Available now, Macmillan Australia, RRP $34.99. You can buy the book here.
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