Veggie Lamb Wrap Recipe ( 羊肉卷 )

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 )

5 from 1 vote

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Prep Time 30 minutes mins

Cook Time 20 minutes mins

Servings 5 people

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.

Notes

For plating purposes:

Wash some broccoli pieces and boil it with oil and salt for one minute. Cut cherry tomato in half . Serve with mustard as a dipping sauce is a great combination !

IMPORTANT :

When placing pan frying the lamb wraps, it is important to place it facing on the opening side of the wrap. The sudden change in temperature of the meat will allow the meat to shrink right away to ensure the wrap to keep the contents in place.

TIPS:

If you want a more tender carrot texture, you are welcome to boil it before-hand before wrapping it inside the lamb wrap.

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