Grilled Lamb & Halloumi Wrap

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Grilled Lamb and Halloumi Wrap
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This recipe for a Grilled Lamb and Halloumi Wrap, is the second of three recipes I’d been sent to try out. You can find the first one here – Halloumi Wrap. This recipe takes a bit longer as you have to make some meatballs using lamb mince, herbs, spices and a Knorr lamb stock cube, which, once mixed together, you leave for an hour. But the end results are worth it – these meatballs are full of flavour and so tender.

The meatballs are simply sizzled in a frying pan – or you could grill them (perfect for a barbecue!), and then wrapped up in a soft tortilla with some cooked halloumi and salad – delish!

Lamb Meatballs
Grilled Lamb Meatballs Halloumi Wrap
Grilled Lamb and Halloumi Wrap

Grilled Lamb & Halloumi Wrap

Victus & Bibo
A delicious way to use halloumi and lamb!
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Prep Time 1 hour 15 minutes
Cook Time 15 minutes
Total Time 1 hour 30 minutes
Course Meat & Fish Recipes
Cuisine Greek Cypriot
Servings 4
Calories 1136 kcal

Ingredients
  

  • 500 g lean minced lamb
  • 60 g fresh white or brown breadcrumbs
  • 1 large onion finely chopped or grated
  • 4 tbsp chopped flat leaf parsley
  • 1 tbsp chopped fresh rosemary or 1/2 tbsp dried
  • 1 tsp ground cumin
  • 1 tbsp dried mint
  • ½ tsp dried chilli flakes or paprika
  • 1 medium egg
  • 1 Knorr Lamb Stock Cube
  • Salt and freshly ground black pepper
  • 2 tbsp light olive oil
  • 250 g pack Cypriot halloumi cut into 6 slices
  • 4 tortilla wraps or flat breads – either brown or white
  • 2 tomatoes chopped
  • 1 small red onion thinly sliced
  • 80 g rocket
  • Olive oil and lemon juice for drizzling
  • Pinch of sumac optional

Instructions
 

  • Put the minced lamb, breadcrumbs, onion, parsley, rosemary, cumin, mint, chilli flakes or paprika, egg and Knorr Lamb Stock Cube into a food processor. Season with salt and pepper, then blend for about 30 seconds. Tip onto a plate, then cover and refrigerate for 1 hour.
  • Shape the mixture with your hands to create koftas, about the size of ping-pong balls.
  • Heat the olive oil in a large frying pan over a medium-high heat. Add the koftas and sizzle for 1 minute, then gently turn them over with a fork or spatula. Cook until crisp and brown. When cooked, drain on kitchen paper.
  • Whilst the koftas are cooling down, cook the halloumi in a char-grill pan or dry frying pan until golden on both sides. Warm the tortilla wraps or flat breads over the cooking halloumi.
  • Top the warm wraps or flat bread with rocket, tomatoes and red onion. Share the koftas between them and top with the halloumi. Serve, drizzled with a little olive oil and lemon juice and a pinch of sumac (if using).

    Grilled Lamb and Halloumi Wrap

Nutrition

Serving: 1 | Calories: 1136kcal | Carbohydrates: 75g | Protein: 64g | Fat: 63g | Saturated Fat: 25g | Polyunsaturated Fat: 34g | Cholesterol: 234mg | Sodium: 1254mg | Fiber: 6g | Sugar: 7g

Nutritional information is always approximate and will depend on the quality of ingredients used and serving sizes. If you need exact calories and macros, please do your own calculations.

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