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  • 1 kg lamb rump chops cut into 2 cm squares

  • ½ brown onion chopped

  • 2 tsp. crushed garlic

  • 2 tbsp. extra virgin olive oil

  • 2 tsp. dried oregano

  • ½ preserved lemon chopped fine

  • 200 ml. white wine

  • Salt and pepper

  • ½ lettuce

  • 1 cup of grated cheese

  • ½ cup Natural yoghurt

  • 6-10 tortilla breads

  • ¼ bunch of mint


  • 1.

    Combine the lamb, onions, garlic, olive oil, oregano, preserved lemon, white wine and sat and pepper in a Lock and Lock container and place in the fridge for 2 hours.

  • 2.

    Strain the lamb from the marinade and fry in a hot pan until all sealed then place into an oven set to 200c for 20 minutes (I did mine on the BBQ, as it has a lid.)

  • 3.

    To build a wrap place a smear of yoghurt onto the tortilla, sprinkle with cheese, lettuce, then a good helping of meat then “wrap.”


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