The perfect lunch or dinner to brighten up your day! ☀️

A delicious Greek-style lamb wrap, served with British winter veg – celeriac slaw and crispy chilli kale – all a Shemin’s handmade flatbread.

Ingredients

For the celeriac slaw

150g celeriac, peeled and cut into very fine matchsticks (you can also use cabbage and / or carrot)

4 tbsp full-fat Greek yoghurt

½ garlic clove, finely chopped

1 tbsp fresh lemon juice

salt and freshly ground black pepper

For the crispy kale

50g thickly shredded curly kale, tough stalks removed

1 tbsp extra virgin olive oil

½ tsp dried flaked chillies

pinch flaked sea salt

ground black pepper

For the lamb

200g lamb loin fillet, or 200g boneless lamb steaks, well-trimmed

1 tbsp extra virgin olive oil, plus extra to serve

½ tsp flaked sea salt

ground black pepper

Method

Method

To make the celeriac slaw, mix the celeriac with the yoghurt, garlic, cumin and lemon juice. Season with a little salt and pepper. Set aside.
To make the crispy kale, put the kale in a bowl and toss with the oil, chillies, salt and pepper. Scatter over a baking tray and roast for 6–7 minutes, or until crisp. Keep a close eye on it so it doesn’t burn. Take out of the oven and put to one side.
Heat a medium frying pan, or griddle, over a high heat. Put the lamb into a bowl and toss with the oil, cumin, salt and a grinding of black pepper. Cook the lamb for 4-5 minutes on each side in the hot pan, or until crispy on the outside but still juicy inside.
Place the flatbreads side-by-side on a board and fill with the celeriac slaw, crispy kale and lamb. Drizzle with a little olive oil and roll the bread around the filling.

Serves 4

Recipes

Lamb Souvlaki