* 300g thinly sliced lamb shoulder * 4 pieces of tortilla, or other flatbread * 1 tbsp soy sauce * 1 tsp Shaoxing wine * 2 tsp cumin * 1 tsp Szechuan peppercorns * 4 cloves of garlic * 2 shallots * Chili powder to taste
*For the sauce*
* 1 tbsp powdered Ranch * 1/2 cup plain yogurt * 1 tbsp mayonnaise * 1 tsp lemon juice
**Instructions**
1. The night before, marinade the lamb. Cover and leave in the fridge overnight. 2. Warm up the flatbread gently in a low oven. Mix up the sauce. 3. In a frying pan, stir fry the lamb until cooked. 4. Assemble and serve.
2 Comments
An idea off the beaten path for serving lamb on Easter. Here’s a simple recipe for savoury, well-spiced and juicy lamb wraps.
Full recipe: [https://servedwithrice.com/cumin-lamb-wraps/](https://servedwithrice.com/cumin-lamb-wraps/)
**Ingredients (served 2)**
* 300g thinly sliced lamb shoulder
* 4 pieces of tortilla, or other flatbread
* 1 tbsp soy sauce
* 1 tsp Shaoxing wine
* 2 tsp cumin
* 1 tsp Szechuan peppercorns
* 4 cloves of garlic
* 2 shallots
* Chili powder to taste
*For the sauce*
* 1 tbsp powdered Ranch
* 1/2 cup plain yogurt
* 1 tbsp mayonnaise
* 1 tsp lemon juice
**Instructions**
1. The night before, marinade the lamb. Cover and leave in the fridge overnight.
2. Warm up the flatbread gently in a low oven. Mix up the sauce.
3. In a frying pan, stir fry the lamb until cooked.
4. Assemble and serve.
Cheers!
This looks juicy and delicious!