Serves: 4- Preparation time: 10 minutes
- Cooking time: 10 minutes
- Sunday Sessions
- Anytime after 3am
- Fridays
600 g lamb round or topside steaks
1 tsp fresh rosemary leaves
4 Lebanese bread rounds or tortillas, warmed
a little mayonaise (optional)
shredded lettuce
a few halved cherry tomatoes
2 spring onions, chopped
a few basil leaves
extra 1 tsp fresh rosemary leaves
Method
- Preheat barbecue to hot. Brush lamb with oil, add rosemary and season with salt and pepper.
- Cook lamb on one side until moisture appears on top. Turn with tongs and cook until done to your liking. Cover lamb loosely and rest it for 3 minutes.
- Slice lamb. Spread bread with mayonnaise. Add lamb, lettuce, tomatoes, onion, basil and extra rosemary to each, and then roll up the bread.
You can replace the lamb round or topside steaks with lamb eye of shortloin/backstrap or fillet/tenderloin.
You can use a brush to lightly oil the meat or a light spray of oil.
Always rest meat after cooking. This gives the meat juices a chance to redistribute, giving a moister and more tender result. Transfer the lamb from the barbecue to a plate and loosely cover with foil. Allow the lamb to rest in a warm place.