photography by: Louis Hiemstra

Serve these delicious wraps already-assembled or serve ingredients separate and allow everyone to help themselves.

Serves: 4
Preparation time: 10-15 minutes
Cooking time: 10 minutes

Salt and ground black pepper
1 Tbsp thyme
250g (9oz) lean lamb, cut into bite-sized pieces
1 Tbsp olive oil
Hummus, to serve (optional)
4 whole-wheat (whole-grain) or plain wraps
Tabbouleh (see Nectarine and couscous tabbouleh)
Salad leaves of choice

Season the lamb strips with salt, pepper and thyme.  
Heat the olive oil in a non-stick wok or frying pan and saute the lamb pieces over a medium heat for 3-4 minutes or until cooked.
Spread the hummus if using over the wraps, place some of the  lamb strips and tabbouleh on the wrap and roll up snuggly to enclose the filling.
Enjoy as is or store in a ziploc bag or lunchbox for the next day.

Variation:
Replace the wraps with pita pockets and the hummus with tzatziki if desired.

 
photography by: Louis Hiemstra

Pistachio, lemon and lamb make a sensational combination in this quick and easy dish.

Serves: 4
Preparation: 10-15 minutes (including sides)
Cooking time: 20-30 minutes (depending on cut of meat)

2 cloves of garlic, crushed
2 Tbsp fine lemon zest
100g (3.5 oz) pistachios, roughly chopped
4 Tbsp mint, roughly chopped
Salt and ground black pepper
Lamb meat of choice (see notes)
4 Tbsp olive oil

Preheat the oven to 180°C (355°F).
Combine the crushed garlic, lemon rind, pistachios and mint in a bowl. Season to taste with salt and pepper.
Brush the lamb with half of the olive oil. Press the pistachio mixture onto the lamb to create a crust.
Transfer to a lightly oiled baking dish and drizzle with the remaining olive oil.
Roast the lamb for 20-25 minutes or until the lamb is cooked to your liking. Allow to rest for 5 minutes before carving or slicing.
Serve with roast potatoes and steamed green beans.

Notes:
We used a deboned lion fillet, but any roasting meat or even lamb cutlets will work perfectly with this recipe. Cooking times will vary on the cut and thickness of meat, as well as preferred doneness of meat so keep a close eye.

Roast potatoes
Halve 400g (14 oz) baby potatoes. Place in a microwave dish. Add 4 Tbsp water and a pinch of salt and cook until almost soft about 5-10 minutes. Add to a roasting pan, drizzle and coat with 1 Tbsp olive oil and roast at 180°C(355°F) for 15 minutes or until browned lightly.

If possible use the last 10-15 minutes of the cooking time for the lamb and add the potatoes to the same dish.

Steamed green breans
Wash 400g (14 oz) green beans and place in a bowl. Cover with boiling water and strain after 1 minute. Flavor with salt, pepper and a knob of butter if desired. Serve with the lamb.