3
PER SERVING
478kcal 6.6g fibre
22g fat 32g protein
6.2g saturates 0.3g salt
34g carbs 75mg calcium
14g sugars 4.4mg irononions, peppers and cherry
tomatoes with olive oil.
Barbecue or griddle the
lamb for 3–4 min on each
side until almost cooked
through, then transfer to
a plate, cover and set aside
to keep warm. Barbecue
or griddle the aubergi00ne,
onions, peppers and
tomatoes for 4–5 min on each
side until tender, then transfer
to a plate to keep warm.
Spray the wraps with oil and
barbecue or griddle to heat.
4 Slice the lamb and pile
on to the halved wraps
with the vegetables. Add
a drizzle of the chimichurri,
garnish with the extra mint
leaves and serve with lemon
wedges to squeeze over.
Smoky lamb
flatbreads
with mint
chimichurri