Elevate your taste buds with Gerrie du Rand’s extraordinary lamb wraps, a sensational combination of grilled lamb, mango, and a vibrant slaw that awaits your senses.
These wraps go beyond the usual, they showcase endless food possibilities and invite you to discover something unique and amazing this summer.
Filled with a boneless leg of lamb grilled on the barbecue and thinly sliced, the wrap is also layered with grilled mango, fresh slaw made with papaya, red cabbage, cucumber, and fresh coriander, and ginger and soya dressing. With its refreshing and vibrant components, this wrap is especially well-suited for summer, offering a light and satisfying meal that captures the essence of the season.
An unique flavour combination
Du Rand’s recipe provides an enjoyable balance of tastes and flavours, as it brings together grilled lamb and the tasty sweetness of mangoes, creating a unique and delicious flavour combination. It also achieves a perfect balance between savory and sweet elements, creating a well-rounded and satisfying dish.
Serve these wraps at a festive backyard braai to delight your guests with the smoky flavors of grilled lamb and the freshness of mango and slaw. Or, pack these wraps for a holiday hiking trip as it is a portable and delicious meal to refuel and enjoy the great outdoors.
If you want to try something different. Break away from tradition and introduce these wraps to your Christmas dinner table. The combination of festive lamb, mango, and slaw brings a modern and delightful twist
Whatever you do, don’t miss out on the opportunity to sink your teeth into the amazing blends of flavour this recipe has to offer.
This recipe is presented as part of the Red Meat Industry Services’ Beef and Lamb SA consumer education project. The Red Meat Industry Services (RMIS) is an organisation dedicated to the growth and advancement of the red meat industry in South Africa.
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LAMB WRAPS WITH GRILLED MANGO
Ingredients
- 1kg boneless leg of lamb
- 1 tablespoon olive oil
- 1 clove garlic, minced
- ¼ cup soya sauce soya sauce
- 1 tablespoon fresh ginger grated
- 2 teaspoons salt
- 1 teaspoon black pepper, coarsely cracked
- ¼ cup spicy mayonnaise
- 3 mangoes, cheeks sliced off and diced
- 2 lemons, quartered
- Slaw:
- 3 cups papaya, peeled, halved, seeded and thinly sliced
- 1 cup watercress, roughly chopped
- ½ cucumber, deseeded and julienned
- ¼ cup red onion, small diced
- 2 cups red cabbage, thinly shredded
- 1 cup green cabbage, thinly shredded
- 1 cup fresh coriander, roughly chopped
- ½ cup dry roasted peanuts, roughly chopped
- ½ cup edible flowers
- Dressing:
- ⅓ cup fresh lime/lemon juice
- 1 teaspoon lime/lemon zest
- 2 tablespoons rice vinegar
- ⅓ cup peanut oil
- ¼ cup soya sauce
- 1 tablespoon hoisin sauce
- 2 tablespoons radish, finely grated
- 2 teaspoons fresh ginger, grated
- 1 teaspoon sriracha chili sauce
- 6-8 Wraps (roti/tortilla or any other flatbread of your choice)
Instructions
Prepare the lamb:
1. Trim the lamb of excess fat. Prepare the lamb by cutting through the middle to butterfly the roast, but do not slit completely. Any thick pieces can be butterflied to acquire and even thickness for the roast. This is to let the lamb lie flat on the grill and shorten the cooking time.
2. Rub the lamb with olive oil mixed with the garlic, soya sauce and ginger. Season with salt and pepper. It is optional to do this ahead of time and leave the lamb in the refrigerator for 24 hours. Bring the meat to room temperature prior to cooking.
3. Prepare a braai with hot coals. Brush the grid with oil to prevent the lamb from sticking. Grill on both sides until an internal temperature of 50°C for rare meat or until preferred doneness. This will take 40 minutes to an hour depending on the thickness of the meat and how hot the grill is.
4. Remove the lamb to a cutting board, cover with foil and allow to rest for 20 minutes. Slice thinly and serve as the filling of the wraps with the slaw and lemon wedges.
Prepare the slaw:
5. Make the dressing by placing the lime juice, zest, vinegar, oil, soya sauce, hoisin sauce, radish, ginger and sriracha sauce in a tall container and blend with a stick blender until amalgamated. Set it aside.
6. Place the papaya in a large bowl and add the watercress, cucumber, red onion red and green cabbage, coriander, peanuts and edible flowers. Mix lightly and dress the slaw with some of the dressing and serve the rest of the dressing on the side.
Prepare the dish to serve:
7. Warm the wraps in a pan. Arrange onto plates and fill with spicy mayonnaise, thinly sliced lamb, slaw and some dressing and a squeeze of lemon juice and thinly slice spring onion if desired. Roll up to secure the filling and cut in half for easier eating. Alternatively place everything in the middle of the table and let guests build their own wraps.
