Lamb Wrap with Red Cabbage, Mint & Prunes
Waste not want not! Huge roast lunch? Here’s an idea for the leftover Easter lamb. Ideal for lunch or a light dinner.
Roast Lamb Trimmings
Red Leicester Cheddar Cheese (or another cheese of your liking)
Spread some English mustard over the wrap, then lace shredded cabbage mixed with some mint, then lettuce, the pitted prunes, cheese and the cold lamb. Wrap tightly and roll. Repeat with the 4 wraps. Place on a hot griddle to toast and warm if desired.
Other lamb recipes you might be interested in:
This recipe has been reproduced from the foodie | Issue 20 (Mar-Apr 2013).