Skill level

Average: 5 (1 vote)


  • 1 red onion, thinly sliced
  • 1 large carrot, julienned or ribboned with a peeler
  • Sea salt and black pepper
  • ½ lemon
  • Extra-virgin olive oil, for drizzling
  • 3 tsp (15 ml) olive oil
  • 6 lamb leg steaks, about 1.5 cm thick
  • 1 tsp ras el hanout
  • 4 flatbreads
  • 300 g tub hummus
  • 80 g bag wild rocket
  • Good pinch of smoked paprika

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Toasting the flatbreads really makes a different to these lamb wraps, and the lemon and spice add a hit of flavour. Friday night dinner is sorted! 

Heat a large frying pan and a griddle pan over a high heat.

Put the sliced onion and carrot into a bowl with a squeeze of lemon juice, some seasoning and a glug of extra-virgin olive oil and set aside.

Meanwhile, pour the tablespoon of olive oil into a frying pan and place over a high heat. Season the lamb with the ras el hanout and salt and pepper and sear for 2 minutes on each side until just cooked but still slightly pink in the middle.

Drizzle the flatbreads with olive oil and place on the griddle pan until warmed through and lined with char marks.

Spread each flatbread with hummus and scatter with the rocket leaves and carrot. Slice the lamb thinly and put it on top of each flatbread. Scatter with the pickled onions and paprika and drizzle with a little more extra-virgin olive oil.