Crispy marinated lamb strips in lettuce and coriander cups.


  • 400g lamb fillet, thinly sliced

  • 2 cloves garlic, finely chopped

  • 2 sprigs rosemary

  • 1 tbs Worcestershire sauce

  • 1 tbs soy sauce

  • 2 eggs, beaten

  • 3/4 cup breadcrumbs

  • Iceberg lettuce

  • 1/2 small bunch coriander

  • salt and pepper

  • Olive oil for shallow

  • Thyme, Parsley and Garlic Labne for searving


  • 1.

    Mix the finely chopped garlic, roughly chopped rosemary, Worcestershire sauce and soy sauce in a large bowl. Season with salt and pepper.

  • 2.

    Add the thinly sliced lamb and marinade for at least an hour. Longer if possible.

  • 3.

    Dip each piece of lamb in the egg mixture and coat in breadcrumbs seasoned with salt and pepper.

  • 4.

    Heat oil in frypan and shallow fry in batches, 1 minute each side should do it.

  • 5.

    Drain on paper towel.

  • 6.

    Rinse coriander and put a few leaves in each lettuce cup. Top with a line of lamb and a dollop of labne. Rollup and Enjoy!

  • 7.

    (I made the labne with a good quality Greek Natural Yogurt with fresh thyme, italian parsley and fresh finely chopped garlic)

Nutritional information

Nutritional analysis per serving (2 servings)

  • Energy 568kj
  • Fat Total 22g
  • Saturated Fat 6g
  • Protein 53g
  • Carbohydrate 37g
  • Sugar 3g
  • Sodium 1012mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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