It takes just 15 minutes to make these delicious crispy lamb wraps, which are so good you will be cooking roast lamb just so you can make them!
This is one of Mr Jones’s all time favourite dishes – if not his favourite. (It is jostling with toad in the hole for the number one spot). It is a simple take on the Chinese Crispy/Peking duck dish, and is a fantastic way for using up leftover roast lamb, especially those smaller pieces of meat.
Together with flatbread wraps, cucumber, spring onions and Hoisin Sauce, it is a meal that is super easy to make – and devour!
I use flatbreads to make it more of a meal (and I also find I can use less lamb this way too). You could serve it with those pancakes used with crispy duck if you’d prefer. Actually, this would make a lovely starter/appetiser!
It is a great family meal too as you can just put all the different elements in the middle of the table and let everyone make their own wrap.
So if you are looking for a quick dinner idea for 2 people – or the whole family, or are after a Fathers Day dinner idea, look no further than these crispy lamb wraps!
The recipe below is for 2 people, but it can easily be doubled, or tripled. If you are planning on serving more than 6 I would recommend using two non stick frying pans as you don’t want to crowd the pan – this will prevent the lamb from crisping up as quickly.
Crispy Lamb Wraps
2 spring onions, finely sliced lengthways
1 lebanese cucumber, sliced lengthways with a vegetable peeler
1 tsp olive oil
175-200g cooked lamb
2 tbsp hoisin sauce
2 tbsp boiling water
Extra hoisin sauce, to serve
Prepare the spring onions and cucumber.
Shred the lamb into small pieces – the smaller the piece, the crispier it will be!
In a non stick pan over a medium heat fry the lamb in the olive oil for 5 minutes, stirring just occasionally to make sure all sides are golden and crispy.
Meanwhile, in a small bowl mix the hoisin sauce with the boiling water.
When the lamb is golden all over, pour this sauce over the lamb, stir, and turn off the heat. It will spit a little so take care. Stir again to coat all the lamb then spoon into a bowl and serve straight away.
To serve, place half the lamb mixture on a flatbread, then top with a small handful of spring onion and a small handful of cucumber ribbons, drizzle over a little more hoisin sauce, if you want, then roll up and eat.
Depending on the bran of wraps you use, they may need warming through under the grill for a minute or two.