Roll richly spiced lamb into cute meatballs and tuck them into a pillowy lavash. Dollop with cool dips, and top with crunchy cukes and pickles.
What You Get
Spiced ground lamb (see note below)
What You’ll Need
Hot sauce (optional)
Makes 4 servings
Active Time: 25 minutes
Total Time: 25 minutes
Roll the lamb into 12 meatballs, about the size of a golf ball, but slightly flattened. In a large cast-iron skillet or sauté pan over medium heat, warm 1 tablespoon olive oil. Working in batches if necessary, add the meatballs and cook until browned and no longer pink in the middle, 5 to 6 minutes per side. Transfer to a plate lined with paper towels.
Meanwhile, dice the cucumber. Pick the mint, toss the stems, and tear the leaves. Drain the pickled onions.
To build the wraps, place the lavash on plates, spread with spoonfuls of the hummus and yogurt, and dab with hot sauce, if using. Add the meatballs and cucumbers, and scatter with the pickled onions and mint. Tuck in the ends and roll it up snugly, like a burrito.
Wipe out the pan and return it to medium heat. Add the wraps and toast until golden, 2 to 3 minutes per side. Cut the wraps in half and serve warm.
Contains: milk, wheat.
Note: The lamb may arrive frozen for freshness. Store it in the refrigerator to defrost before cooking. If you need to defrost it same day, place the sealed package in a bowl of cold water, and leave the tap running in a thin stream for about 30 minutes.