Greek marinated lamb with grain free wraps
August 16, 2016
Lamb back straps caught my eye at the butchers last week. I don’t often buy them as they are an expensive cut of meat. I balanced out the weekly menu with some cheaper meals to compensate. When I think about lamb my mind immediately skips to wonderful Greek flavours.
This meal is very quick to complete once a few preparation tasks have been completed so be sure to plan ahead. For maximum flavour the lamb is best marinated for a few hours prior to cooking. You could do this step the day prior. The eggplant strips can also be made in advance and gently reheated prior to serving.
Based on my recent SIBO diagnosis I unable to include any grains in my diet. Eggplant slices have stepped in as a wrap substitute. I would have loved to add a dollop of very garlicky sauce to the plate but garlic is also banned for me. As it turned out, the flavours of the herbs, lamb and eggplant melded together so beautifully there really was nothing I would have changed about this dish if I could do so. It was the most delicious, enjoyable dinner I’ve eaten in the last four weeks. The rest of the family really enjoyed it also. I served a little eggplant on the side for the kids in a deconstructed version as they are not great fans of eggplant yet.
Simple ingredients, classic flavour combinations will make this dish a new family favourite recipe that I am sure will reappear on our family table often. I hope that you love it too.
I have a jar of baked capsicum strips that I keep in oil in the fridge for use as needed.
The eggplant strips need to be thin enough to roll easily, but not too thin that they rip and fall apart when cooked.
The strips that are not long enough to wrap can be served on the side.
*Preparation time does not include time for the meat to marinate.
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