Tandoori Lamb Wrap

• None None Lentil Salad
• 1/2 tsp light olive oil
• 1/2 tsp cumin seeds or ground cumin
• 1 tsp fresh ginger, grated
• 1 clove garlic, minced
• 1 (13.5 oz) can lentils, rinsed
• 1 tbsp fresh cilantro, chopped
• 1 tbsp lemon or lime juice
• 13 oz lamb leg steaks
• 1/2 tbsp tandoori paste
• 2 tsp light olive oil
• 3/4 cup low-fat plain yogurt
• 1 None Persian cucumber, halved, seeded, finely chopped
• 1 None small carrot, cut into thin matchsticks
• 3 None spring onions, finely chopped
• 3 tbsp fresh cilantro leaves and stems, chopped
• 1/2 tsp ground cumin
• 4 slices flatbread

1. To make lentil salad, heat oil in a small saucepan over medium heat. Add cumin, ginger and garlic. Cook for 30 seconds, or until fragrant. Transfer to a bowl. Add lentils, cilantro and lemon juice. Toss to combine. Set aside.
2. Coat lamb with tandoori paste. Heat oil in a large nonstick frying pan over medium heat. Add lamb and cook for 2 mins per side for medium rare, or until cooked to your liking. Set aside, cover with foil and let rest for 5 mins. Slice.
3. Combine yogurt, cucumber, carrot, onions, cilantro and cumin. For each wrap, spread 1/4 of yogurt mixture over flatbread. Top with lamb and roll up. Cut in half. Serve with lentil salad.

salad, olive oil, cumin seeds, ginger, clove garlic, lentils, fresh cilantro, lemon, tandoori paste, olive oil, lowfat plain yogurt, persian cucumber, carrot, spring onions, cilantro, ground cumin, flatbread

Taken from recipes-plus.com/api/v2.0/recipes/26285 (may not work)