Lamb with hummus and tortillas
Homemade hummus is easy to make and tastes great. It is perfect for wraps and can be kept in the fridge for up to three days.
For this recipe you will need a blender or food processor to make the hummus.
This meal is low calorie and provides 523 kcal, 37.6g protein, 52.2g carbohydrate (of which 8.2g sugars), 17.1g fat (of which 7.6g saturates), 10.5g fibre and 1.6g salt per portion.
Ingredients
- 500g/1lb 2oz lamb fillet, cut into 15mm/½in slices
- 1 lemon, grated rind and juice
- 1 sprig of rosemary, chopped
- 3 mixed peppers, cored, deseeded and chopped
- 1 small aubergine, sliced
- 4 flour wholemeal tortillas
- For the hummus
- 400g/14oz tin chickpeas, rinsed and drained
- 2 tbsp Greek yoghurt
- 2 tbsp lemon juice
- 1 tbsp chopped parsley
- 100g/3½oz rocket
Preparation method
- Place the lamb, lemon rind and juice, rosemary and peppers in a non-metallic bowl and stir well. Cover and leave to marinate in a cool place for 30 minutes.
- Meanwhile, put the hummus ingredients in a food processor or blender and blitz for 30 seconds. Place in a bowl.
- Heat a griddle or heavy-based frying pan, add the lamb mixture and the aubergine and fry for 3—4 minutes, or until the lamb is cooked through (You may need to do this in batches.).
- Heat the tortillas. Wrap the lamb and vegetables in the tortillas with the hummus and serve rocket.
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