Special Diet

Lamb with Hummus & Tortillas

prep 30 mins, plus marinating cook 12 mins
  • 500 g (1 lb) lamb fillet, cut into 15 mm (¾ inch) slices
  • grated rind and juice of 1 lemon
  • 1 sprig of rosemary, chopped
  • 3 mixed peppers, cored, deseeded and chopped
  • 1 small aubergine, sliced
  • 4 flour tortillas
  • 410 g (13½ oz) can chickpeas, rinsed and drained
  • 2 tablespoons Greek yogurt
  • 2 tablespoons lemon juice
  • 1 tablespoon chopped parsley

Put the lamb, lemon rind and juice, rosemary and peppers in a non-metallic bowl and stir well. Cover and leave to marinate in a cool place for 30 minutes.

Meanwhile, put the hummus ingredients in a food processor or blender and process for 30 seconds. Spoon into a bowl.

Heat a griddle or heavy-based frying pan, add the lamb and pepper mixture and the aubergine and fry for 3—4 minutes until cooked. (You may need to do this in batches.)

Heat the tortillas according to the instructions on the packet. When the lamb and vegetables are ready, wrap them in the tortillas with the hummus and serve with some rocket, if liked.

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