Photo by Mandalyn Renicker
We drop the word ﬂavor around here unabashedly. And these lamb wraps are pretty high on our ﬂavor dial. The lamb’s bursting with spices and herbs and is served with a raita that deserves some global recognition. We make these babies in the oven, but they would also be amazing cooked on a grill.
- 4 servings
- 1 pound ground lamb
- 1/2 cup yellow or red onion, ﬁnely chopped
- 2–3 cloves garlic, minced
- 2 teaspoons fresh ginger, ﬁnely grated
- 1 teaspoon garam masala
- 1teaspoon curry powder
- 1 teaspoon paprika
- Ramp Raita:
- 8 ramps, just the greens, minced
- 2 tablespoons extra-virgin olive oil
- 2 teaspoons lemon juice
- 1/2 cup yogurt
- 4 large ﬂour tortillas or wraps
- 2 Persian cucumbers, sliced very thin on a mandoline
- 1/2 red onion, thinly sliced
- Fresh cilantro sprigs, about 1/4 bunch
- Greens or microgreens
- In a medium bowl, mix the spiced lamb ingredients with 1 teaspoon salt and 1/2 teaspoon pepper. Cover and refrigerate.
- Next, combine the ramp raita ingredients with a couple of pinches of salt and give it a good stir. Cover and refrigerate that too.
- Remove the lamb mixture from the fridge and uncover. Shape into elongated patties, about 5 inches long, and ﬂatten slightly; you should have 10 total.
- Turn broiler to high and place the lamb patties on a small sheet pan. Broil for 10 minutes. Do not turn them halfway through cooking— it will ruin the texture. Remove from the oven and set aside.
- Heat the tortillas (either in the microwave or using tongs to hold them over an open ﬂame for a few seconds) to make them more pliable.
- On a piece of wax paper, place a tortilla, spread some raita on it, then top with a few slices of cucumber, onion, 2–3 lamb patties, a couple of sprigs of cilantro, and microgreens. Roll the tortilla pretty tightly using the wax paper. Twist the edges so all the ingredients are snug inside (like a Tootsie Roll). Let it sit 5 minutes before slicing in half.
Source: Read Full Article