Crispy marinated lamb strips in lettuce and coriander cups.
Mix the finely chopped garlic, roughly chopped rosemary, Worcestershire sauce and soy sauce in a large bowl. Season with salt and pepper.
Add the thinly sliced lamb and marinade for at least an hour. Longer if possible.
Dip each piece of lamb in the egg mixture and coat in breadcrumbs seasoned with salt and pepper.
Heat oil in frypan and shallow fry in batches, 1 minute each side should do it.
Drain on paper towel.
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!
(I made the labne with a good quality Greek Natural Yogurt with fresh thyme, italian parsley and fresh finely chopped garlic)
Nutritional analysis per serving (2 servings)
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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