Steak on the Stone style Mediterranean lamb wrap

Steak on the Stone style Mediterranean Lamb Wrap

A Mediterranean Delight


Prep time - 30 minutes

Cook time - 10 minutes

Serves - 2-4

Difficulty - Easy

Ingredients

Lamb fillet

300g

Tortilla wrap

4 large - warmed

Assorted Peppers

2

Tomatoes

100g

Lettuce

4-5  leaves 

Mayo

2-4 tbsp

Optional couscous

100g

Tzatziki sauce

4 tbsp

Instructions

Lamb fillet cooked on the Steak on the Stone & Plate Set is extremely succulent and flavoursome. Follow our steps to cook this delicious meal using the hot rock:

  1. Heat the rock: Heat the lava rock for 40 minutes according to your Black Rock Grill heating instructions.
  2. Prep the veg: Whilst the rock is heating, slice the tomatoes, shred the lettuce, and thinly slice the peppers.
  3. Mix: Mix the tomatoes and lettuce in a bowl, ready for serving.
  4. Transfer safely: Once heated, place the hot lava rock onto your chosen Black Rock Grill set. Be careful not to touch the rock directly, and ensure you use the dedicated under-plate. Use our recommended Heat-Resistant Gloves or our Rock Pick for handling the cooking rocks.
  5. Start searing: Sprinkle a pinch of sea salt onto the heated lava rock, then place the lamb fillet and sliced peppers on top.
  6. Cook: Turn the lamb fillet and pepper strips using tongs. Cook to your preferred level and remove from the heat when done.
  7. Prep the wraps: Lay out the tortilla wraps. Spread a portion of mayo down the centre of each wrap, followed by a layer of the shredded lettuce and sliced tomatoes, (and cooked couscous if using).
  8. Slice & assemble: Once cooked to your liking, slice the lamb into bite-sized pieces and add the lamb and pepper slices to your prepped wrap.
  9. Add sauce: Top each wrap with a generous spoonful of cool Tzatziki sauce.
  10. Serve: Fold in the sides, roll tightly, and enjoy immediately!

Quick Homemade Tzatziki Sauce:

Mix the following ingredients together in a bowl:

  • 100g Greek Yogurt
  • ¼ Cucumber (coarsely grated, squeeze out excess liquid in a paper towel)
  • ½ clove Garlic (finely minced or crushed)
  • 1 tsp Lemon juice
  • 1 tsp Extra virgin olive oil
  • Pinch of salt
  • Handful of fresh mint leaves (finely chopped) or 1 tsp dried mint

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