About the Recipe
Author:
Chloe’s Mum
This was Mum’s go-to lamb recipe when I was a kid, especially if I had friends over for dinner. As ‘90s kids used to garlic and rosemary, the cinnamon always seemed fancy and ‘exotic’ without being overwhelming. The salad could be adapted to use what was on hand, often a bit of grated carrot, red capsicum and iceberg lettuce was thrown in too.
Ingredients
Ingredients
500g diced lamb – size pieces to personal preference
½ small onion
1-2 tsp cinnamon (to taste)
Salt and pepper, to taste
1 tbsp olive oil
To serve
Wraps
Mixed leaves
Tomato, sliced
Cucumber, sliced
Sour cream, yoghurt or tzatziki
Preparation
Combine lamb, onion, cinnamon, salt, pepper and oil in a bowl. Allow to marinate while you prepare your salad ingredients.
Cook lamb in batches in a frying pan over high heat for 4-5 minutes until browned on the outside but still pink inside. The cooking time depends on the size of the lamb pieces.
Cover the cooked lamb with foil and allow to rest at least 10 minutes before serving with wraps and accompanying fillings.