Lamb and Yoghuty Mint Wraps
This dish screams of Mediterranean cuisine, but it forgoes bladder irritating ingredients like tomatoes and lemons which are common in this style of cooking. Try to buy your lamb on the day of use to insure freshness, or freeze extra when you have it on hand and defrost it on the day of use.
Alternatively chicken or turkey breast or thigh meat can be used for the lamb. If you have IBS you may want to go this route as red meat can be very troublesome for many IBSers.
If you prefer you can substitute soy yoghurt (if your bladder is fine with it), crème fresh or even cream cheese for the yoghurt but each of these will give it a slightly different taste. Right before I plate this dish I like to heat up the tortilla wraps for a few seconds in the microwave or in a non-stick pan, just to give them a hint of warmth.
Mint is such a joy to cook with, as its uses are never ending. Its flavour is unmistakable but not nearly as over powering as it is portrayed. I like to chiffinade the mint leaves the moment before I put them into the yoghurt. Leave out a few leaves and use them to garnish each plate.
Lamb and Yoghuty Mint Wraps
4 large flour tortilla wraps
1 lb of lamb meat sliced into bit sized strips
2 tbsp good quality extra virgin olive oil or other light oil
¼ tsp cumin seeds
1 cup of plain Greek style yoghurt
¼ fresh mint leaves
1 tsp dried mint
½ tsp sea salt (optional)
½ tsp freshly cracked black pepper (optional)
1 large carrot cut into matchstick sized pieces
½ a large old English cucumber diced
4 tbsp freshly chopped chives (can be omitted if they bother your bladder)
In a large skillet or non-stick frying pan over medium heat cook the lamb in the olive oil for about 8 minute or until the pink colour fades and the meat is almost cooked. Add in the cumin seeds, dried mint, salt and black pepper. Once the meat is finished cooking remove it from the heat and set aside.
In a mixing bowl combine the yoghurt, chives, freshly chopped mint and cucumber; mix well.
Spread the yoghurt mixture evenly between the four wraps, do the same with the cooked lamb, add in the carrot sticks and fold closed. They will be quite thick so you may want to eat them with a fork and knife. Serve warm and enjoy this Mediterranean inspired dish.
Serves 4 people