Lamb Mince Wraps With Mint Yoghurt Recipe by Roz Purcell
Ireland has some of the best lamb in the world. Did you know that we’ve even coined a word – lambscape? We should take advantage of what’s on our doorstep and embrace this truly organic meat. If you saw me on Come Dine with Me back in 2012, you might remember this recipe. It’s a healthier take on my best-loved dish from that night, which was a sweet minced lamb stuffed in pitta with homemade relish.
For the chickpea wraps
– 100g chickpea flour
– 110ml water
– 4 tbsp rapeseed oil
– 2 tbsp tapioca flour
– 1 tbsp coconut oil
For the filling
– 25g pine nuts
– 2 tbsp rapeseed oil
– 500g minced lamb
– 1 garlic clove, minced
– 100g red onion marmalade
– 1 tsp ground cumin
– 1 tsp ground coriander
– Handful of fresh flat-leaf parsley
– Chopped pomegranate seeds, to garnish
For the mint yoghurt
– 200g unsweetened natural yoghurt
– 15g fresh mint leaves, finely chopped
– 2 tbsp freshly squeezed lemon Juice
To make the chickpea wraps
1. Place the chickpea flour, water, rapeseed oil and tapioca flour in a medium-sized bowl and mix everything together until you get a thin batter consistency.
2. Melt the coconut oil in a crêpe pan or a non-stick frying pan over a medium heat. Pour in a ladleful of batter and spread it evenly over the base by tilting the pan.
3. Cook for 1–2 minutes on each side, until the edges start to lift up from the base of the pan. Slide the finished wrap onto a plate and repeat with the remaining batter (you should make four wraps).
4. Set aside while you make the filling.
To make the filling
1. To toast the pine nuts, put a heavy-based, dry pan over a medium heat. Toss in the pine nuts and let them cook for 3–4 minutes, stirring to make sure they toast evenly. Pine nuts can burn quickly, so keep an eye on them.
2. Tip the nuts out of the pan and set aside.
3. Heat the rapeseed oil in a large frying pan over a high heat. Add the minced lamb and garlic and cook, stirring continuously to break up the mince, for 5 minutes, until browned.
4. Reduce the heat to medium and add the red onion marmalade, cumin and coriander and cook for 2 minutes more. Stir through most of the fresh parsley and the toasted pine nuts.
To make the mint yoghurt
1. To make the mint yoghurt, just mix all the ingredients in a bowl until smooth.
To assemble the wrap
1. To assemble, place a chickpea wrap flat on a plate and spoon about 5 tablespoons of the lamb mince down the middle.
2. Drizzle with the yoghurt and scatter some chopped parsley and pomegranate seeds on top.
3. Roll up the sides or fold the wraps in half like a taco to eat.
Roz Purcell’s approach to cooking is simple: use whole foods to live a whole life. Having developed a negative relationship with food that led her to make unhealthy choices, she cured herself by rediscovering her love of cooking from scratch. She used her passion for food to experiment with flavours and textures and develop the most amazing recipes that fuel the body, providing the energy and vitality needed to look and feel great.
Roz began blogging at naturalbornfeeder.com in 2013 to document her love of cooking and to share her recipes. Now in her highly-anticipated cookbook, written with the same wonderfully accessible approach, she features over 170 easy-to-follow, delicious recipes that prove whole foods can taste far better than a pre-packaged meal.
In Natural Born Feeder, you will find recipes for smoothies, juices and drinks, countless ways to “Pimp your Porridge” and plenty of Roz’s famous Pancakes and Crepes. There’s also recipes for soups, salads, sides, main dishes, simple pleasures, desserts, breads, sports snacks, dips and “The Nut Butter Collective”. Plenty of inspiration to get into the kitchen, and get cooking!
Natural Born Feeder is published by Gill Books, priced at €27.99.