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Summer lamb wraps with pea hummus

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These speedy lamb wraps are on the table in just 25 minutes. Juicy, tangy and delicious, they’re the perfect option for a family lunch or dinner.

  • Serves4
  • Cook time10 minutes
  • Prep time10 minutes, (+ 5 mins resting time)
Summer lamb wraps with pea hummus

Ingredients

  • 2 tsp olive oil
  • 3 tsp Moroccan seasoning
  • 4 Coles Australian Lamb Leg Steaks
  • 1¼ cups (150g) frozen peas
  • 125g can chickpeas, rinsed, drained
  • 2 tbs lemon juice
  • 1 tbs tahini
  • 1 garlic clove, crushed
  • 4 pieces Lebanese bread
  • 60g pkt Coles Australian Baby Rocket
  • 150g cherry tomatoes, halved
  • 1 small red onion, thinly sliced into rings
  • 1 Lebanese cucumber, thinly sliced into ribbons
  • ¼ cup mint leaves

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.

Method

  1. Step 1

    Combine the oil and Moroccan seasoning in a small bowl. Rub over the lamb. Heat a barbecue grill or chargrill on medium-high. Cook the lamb for 3 mins each side for medium or until cooked to your liking. Transfer to a plate and cover with foil. Set aside for 5 mins to rest. Thickly slice.
  2. Step 2

    Meanwhile, cook the peas in a saucepan of salted boiling water for 2 mins or until just tender. Rinse under cold water. Drain.
  3. Step 3

    Reserve 1 tbs of the chickpeas. Place the remaining chickpeas in a food processor with the peas, lemon juice, tahini and garlic. Process until a paste forms. Season.

  4. Step 4

    Spread the bread with the pea hummus. Top with the lamb, rocket, tomato, onion, cucumber, mint and reserved chickpeas. Roll to enclose. Serve.

    Summer lamb wraps with pea hummus

    Summer lamb wraps with pea hummus
    • Serves4
    • Cook time10 minutes
    • Prep time10 minutes, (+ 5 mins resting time)
    Ingredients
    • 2 tsp olive oil
    • 3 tsp Moroccan seasoning
    • 4 Coles Australian Lamb Leg Steaks
    • 1¼ cups (150g) frozen peas
    • 125g can chickpeas, rinsed, drained
    • 2 tbs lemon juice
    • 1 tbs tahini
    • 1 garlic clove, crushed
    • 4 pieces Lebanese bread
    • 60g pkt Coles Australian Baby Rocket
    • 150g cherry tomatoes, halved
    • 1 small red onion, thinly sliced into rings
    • 1 Lebanese cucumber, thinly sliced into ribbons
    • ¼ cup mint leaves
      Description

      These speedy lamb wraps are on the table in just 25 minutes. Juicy, tangy and delicious, they’re the perfect option for a family lunch or dinner.

      Method
      1. Step 1

        Combine the oil and Moroccan seasoning in a small bowl. Rub over the lamb. Heat a barbecue grill or chargrill on medium-high. Cook the lamb for 3 mins each side for medium or until cooked to your liking. Transfer to a plate and cover with foil. Set aside for 5 mins to rest. Thickly slice.
      2. Step 2

        Meanwhile, cook the peas in a saucepan of salted boiling water for 2 mins or until just tender. Rinse under cold water. Drain.
      3. Step 3

        Reserve 1 tbs of the chickpeas. Place the remaining chickpeas in a food processor with the peas, lemon juice, tahini and garlic. Process until a paste forms. Season.

      4. Step 4

        Spread the bread with the pea hummus. Top with the lamb, rocket, tomato, onion, cucumber, mint and reserved chickpeas. Roll to enclose. Serve.