I don’t know about you ,but I love all foods in a form of a wrap. Burritos, dumplings, Vietnamese rolls and ….now THIS ! Veggie Lamb Wrap is such a good addition to the dinner table and perfect for family parties . This veggie lamb wrap are made to be bite size pieces so this can be served on the dinner table or as an appetizer.
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INGREDIENTS
- 1 pack of frozen lamb slices
- 1 leek
- 1 carrot
- 3 cloves of garlic
- 2 tbsp of cumin powder
- 2 strands of rosemary
- 2 tablespoon of cooking wine
- 12 chopped broccoli pieces & 6 cherry tomatoes for plating purposes
INSTRUCTIONS
First, take out the frozen lamb slices from the freezer and place it in the refrigerator.
Next, cut the carrots and the leek into shredded pieces. Cut garlic into slices and put aside.
Then, separate each lamb pieces and roll up 4 to 5 pieces of carrots and leeks into each one. Obviously, this is up to you.
Don’t like the crunchy texture of carrots?
Boil it before you wrap it !
Sprinkle salt, black pepper & cumin powder evenly over each rolled piece
Pour 2 tablespoons of oil into a wok. On low heat , put the garlic and rosemary into the wok first to allow the flavours to blend into the oil. Put aside.
On medium heat, place each lamb meat wrap with the opening side facing down. This will ensure the wrap and contents to be in place.
Pan fry all four sides of each wrap until golden brown.
Pour the cooking wine, garlic and rosemary oil from step 5 into the wok. Close the lid.
Lastly, cook for one minute and serve. Hope you enjoy these delicious veggie lamb wraps !
Lamb Meat Wrap Recipe ( 羊肉卷 )
Ingredients
- 1 pack of frozen lamb slices grams
- 1 leek
- 1 carrot
- 3 cloves of garlic
- 2 tbsp of cumin powder
- 2 strands of rosemary
- 2 tablespoon of cooking wine
- 12 chopped broccoli pieces & 6 cherry tomatoes for plating purposes
Instructions
- Take out the frozen lamb slices from the freezer and place it in the refrigerator.
- Cut the carrots and leeks into shredded pieces. Cut garlic into slices.
- Separate each lamb pieces and roll up 4 to 5 pieces of carrots and leeks into each one.
- Sprinkle salt, black pepper & cumin powder evenly over each rolled piece
- Then, pour 2 tablespoons of oil into a wok. On low heat , put the garlic and rosemary into the wok first to allow the flavours to blend into the oil. Put aside.
- On medium heat, place each lamb meat wrap with the opening side facing down. This will ensure the wrap and contents to be in place.
- Pan fry all four sides of each wrap until golden brown.
- Pour the cooking wine, garlic and rosemary oil from step 5 into the wok. Close the lid.
- Cook for one minute.
- Serve on dish.
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