Biang Biang Inspired Cumin Lamb Wraps
An idea off the beaten path for serving lamb on Easter. Here’s a simple recipe for savoury, well-spiced and juicy lamb wraps.
Servings: 2
Ingredients
- 300 g thinly sliced lamb shoulder
- 4 pieces of tortilla or other flatbread
- 1 tbsp soy sauce
- 1 tsp Shaoxing wine
- 2 tsp cumin
- 1 tsp Szechuan peppercorns
- 4 cloves of garlic
- 2 shallots
- Chili powder to taste
For the sauce
- 1 tbsp powdered Ranch
- 1/2 cup plain yogurt
- 1 tbsp mayonnaise
- 1 tsp lemon juice
Instructions
- The night before, marinade the lamb. Cover and leave in the fridge overnight.
- Warm up the flatbread gently in a low oven. Mix up the sauce.
- In a frying pan, stir fry the lamb until cooked.
- Assemble and serve.