Grilled Lamb Roti Wrap

Cook Time 30 minutes plus 10 minutes marinating

Servings 4

Ingredients

2 tbsp Moroccan spice

Good pinch salt

2 tbsp olive oil

500g lamb backstrap

1 small handful of parsley, leaves picked

1 small handful of dill, leaves picked

1 ripe tomato sliced

1 small onion, finely sliced

4 rotis, pan-fried to perfection

½ cup roasted beetroot dip

Method

In a bowl, mix the Moroccan spice, salt, and olive oil. Brush the marinade over the lamb and set aside for 10 minutes.

Heat a grill pan over high heat and sear the lamb on all sides until charred. Cook for 3-4 minutes on each side depending on the thickness. Set aside and rest for 5-8 minutes, then slice thinly.

Take a freshly cooked roti and spread 1 tablespoon of beetroot dip over the roti. Lay your lamb slices, parsley and dill, tomato and onion on top. Tightly wrap and serve immediately.