500g/1lb 2oz lamb fillet, cut into 15mm/½in slices
1 lemon, grated rind and juice
1 sprig of rosemary, chopped
3 red peppers, cored, deseeded and chopped
1 small eggplant, sliced
4 gluten free wraps
For the dressing
2 tbsp lactose free yogurt
2 tbsp lemon juice
1 tbsp chopped mint
1 tsp sugar
Place the lamb, lemon rind and juice, rosemary and peppers in a non-metallic bowl and stir well.
Cover and leave to marinate in a cool place for 30 minutes.
Meanwhile, put the dressing ingredients in a food processor or blender and blitz for 30 seconds. Place in a bowl.
Heat a griddle or heavy-based frying pan, add the lamb mixture and the eggplant and fry for 3—4 minutes, or until the lamb is cooked through (You may need to do this in batches.).
Heat the gluten free wraps. Wrap the lamb and vegetables in the gluten free wraps with the dressing.
Recipe adapted from: Good Food