Make it different
Minty lamb, broad bean
& feta wraps for 4
Toss the lamb pieces with the garlic,
olive oil, lemon juice and mint sauce.
Heat a griddle pan and cook the lamb
for 3-4 mins each side until cooked.
Meanwhile, cook and pod the broad
beans and warm 4 Mediterranean
wraps. Fill each wrap with the lamb
pieces, beans, a dollop of Greek yogurt
and 25g crumbled feta.
Bring a pan of water to the boil, tip
in the potatoes and cook for 8-10 mins
until tender. Scoop out the potatoes,
keeping the cooking water on a gentle
boil. Put the lamb, potatoes and pepper
in a bowl. Add the garlic, oil and lemon
juice. Season, then toss well to coat.
Heat a griddle pan over a medium-high
heat. Thread the lamb, pepper
and potatoes onto 8 pre-soaked kebab
skewers. When the pan is hot, grill
the kebabs for 3-4 mins on each side
until nicely charred around the edges.
Add the broad beans to the boiling
water and cook for 5 mins. Drain and
pop the beans out of their skins if you
have time. Mix with the mint sauce.
Serve the kebabs on top of the beans
with lemon wedges for squeezing over.