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    Marinated Lamb & Salad Sprout Wraps (Serves 4)

    A light and tasty option ideal for picnics or lunch.


    250g lamb fillets
    4-8 kebab wraps
    1 punnet (125g) salad sprouts
    1 small tub natural yogurt

    2 tablespoons wholegrain mustard
    2 tablespoons honey
    2 sprigs fresh rosemary

    1 cup bulgar wheat
    1 cup water
    1/3 cup olive oil
    1/4 cup lemon juice
    1 large onion, finely chopped
    1 – 2 bunches parsley, finely chopped
    2 tomatoes, seeded and finely chopped pepper.


    1. Soften bulgar in water for 1 hour or until soft
    2. Pour off water and set in large bowl. Add lemon juice, olive oil and pepper and mix well.
    3. Combine wholegrain mustard, honey and rosemary in a bowl, mix, add lamb fillets, coat well, cover and refrigerate for 10 mins
    4. Cook marinated lamb fillets in oiled pan on high heat for 2.3 minutes or until lightly browned and just cooked through. Slice into strips.
    5. Layout kebab wraps, layer with salad sprouts, lamb, tabouli and add 1-2 tablespoons natural yougurt, wrap and serve.