Moroccan lamb & Chickpea wraps with Lamb Jam

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  • Made in Australia

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  • Gluten free


  • 200g lamb fillets
  • 125g canned chickpeas, rinsed & drained
  • 60g chargrilled capsicum, sliced thinly
  • 1/2 small red onion, chopped finely
  • 1 large tomato (220g), chopped finely
  • 1/4 cup loosely packed fresh mint leaves
  • 2 tbsp lemon juice
  • 1 tbsp olive oil
  • 1/4 cup (70g) plain yogurt
  • 2 tbsp Spoonfed Foods Lamb Jam
  • 6 lettuce leaves (cos or boston)
  • 2 rye mountain breads (50g)

Let's start cooking

Cook lamb on a heated, oiled grill plate (or grill or barbecue) until cooked as desired. Cover lamb and rest for 5 minutes, then slice thickly.

Meanwhile, combine chickpeas, capsicum, onion, tomato, mint, juice and oil in a large bowl, stir to combine.

Combine yogurt and Spoonfed Foods lamb jam in a small bowl.✸

Combine yogurt mixture, lettuce, lamb and chickpea mixture between wraps. Roll firmly to enclose filling.


✸ Yogurt with Spoonfed Foods Lamb Jam was developed by the food stylist/photographer for the purpose of the shoot. The original recipe asks for 1/4 tsp Harissa Paste.

Serves 2.

Recipe By Womens Weekly "Eating Well"