Lamb Wraps with Green Tahini

Cook time 30 minutes
Servings 4


2 tbsp extra virgin olive oil

1 onion, chopped

500g lamb mince

1 tsp ground cumin

1 tsp ground coriander

½ tsp dried mint

1 tbsp tomato paste

150ml chicken stock

¼ cup pistachio, roughly chopped

1 tomato, cut in half and sliced

½ red onion, finely sliced

4 Lebanese bread

For the green tahini

2 sprigs of coriander, leaves picked, plus extra for garnish

A small handful of mint leaves, plus extra for garnish

80g (⅓ cup) tahini

185g Greek-style yoghurt

½ lemon, juice

Lamb Wraps with Green Tahini


Heat oil in a large pan and add the onion, cook for a few minutes to soften then add the spices followed by the lamb. Fry for 2-3 minutes until browned and then add the tomato paste followed by the stock and cook for 8-10 minutes until most of the liquid has evaporated. Season with salt and pepper.

For the green tahini sauce, blend the tahini, yoghurt, herbs and lemon juice with a pinch of salt until smooth and pale green in colour. If it’s a little too thick, blend in a few tablespoons of water.

Fold pistachios through the mince. Place a spoonful of mince into the centre of the bread and wrap. Brush with a little oil and place in the pan seam-side-down, cook for a minute on each side until golden.

Top with green tahini, some tomato and red onion slices and garnish with coriander and mint.