OMG!!  These are so healthily delicious…..melt in your mouth, cumin spiced lamb, smokey eggplant and sweet, sumac spiced onions make this Middle Eastern treat a taste sensation.  The lamb cut may be expensive but a little goes a long way and I have to tell you…….they are so worth it.  As with all expensive cuts of meat……probably a good idea to leave the rugrats out of this one!

Prep time:  20 Minutes              Cooking time:  20 minutes             $$ Medium Budget

Serves 2

Olive oil for brushing

300gm of lamb backstrap

1 tsp of ground cumin

1 tsp of ground coriander

1/2 tsp of sea salt

1 tsp of sumac*

1 small red onion, sliced into rings

1/4 cup of extra virgin olive oil

1 small eggplant, sliced into 1cm thick rounds

2 ripe, juicy red tomatoes, sliced into rounds

1 small tub of store bought Hommus

4 tbs of greek yoghurt

50gm of baby rocket leaves

4 large wraps*

Sea salt and pepper

Sprinkle the cumin, coriander and sea salt evenly over a piece of baking paper.  Brush the lamb loin with olive oil and roll over the spice mix so that it is coated nice and evenly.  Set aside.

Combine the sumac, extra virgin olive oil and a sprinkle of sea salt in a bowl and add the onion rings.  Toss with a fork and seperate the rings so that all the rings are coated with the oil and sumac.  Set aside.

Heat a BBQ grill or griddle pan to hot and brush each side of the eggplant slices with a little olive oil.  Cook for approx 3-4 minutes on each side or until you get the nice grill marks.

In the same grill or pan, that is still nice and smokin’ hot, cook the lamb for approx 3-4 minutes each side (medium rare) and set aside to rest for 5 minutes to allow all the juices to soak back into the meat (very,very important!) as this will make it super tender.

Pop your yoghurt, hommus, and rocket leaves in serving bowls and arrange your tomatoes on a plate.  Sprinkle them with a little sea salt and pepper and a little drizzle of olive oil.

Give the wraps 30 seconds either side on the grill.  Slice the lamb about 5mm thick on the diagonal.

To assemble this ensemble……Spread a tablespoon of hommus on to the wrap.  Top with rocket, eggplant, tomatoes and then 3 to 4 slices of the lamb.  Drizzle with yoghurt and a generous scoop of the onion rings, being sure to get some of the oil at the bottom.  Roll up your sleeves, tuck in your napkin and ………. GO FOR IT!!

*  Sumac is a middle eastern spice berry that can be found in the spice section of the supermarket.  It is quite sour but balances the sweetness of the onion perfectly.

* I used the Mission brand white wraps because I like their “chewy” consistency, however, you may use what ever you like and they are equally nice in Lebanese bread.