Name: Lamb wraps with grilled mango
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 5 servings
Cuisine: Family Favourites
Ingredients: 1 kg leg of lamb boneless; 1 tbsp olive oil; 1 garlic clove minced; 1/4 cup soya sauce; 1 tbsp fresh ginger grated; 2 tsp salt; 1 tsp black pepper coarsely cracked; 1/4 cup mayonnaise spicy; 3 mangoes cheeks sliced off and diced; 2 lemons quartered; 3 cup papaya peeled, halved, seeded and thinly sliced; 1 cup watercress roughly chopped; 1/2 cucumber deseeded and julienned; 1/4 cup red onion small diced; 2 cup red cabbage thinly shredded; 1 cup small head green cabbage thinly shredded; 1 cup fresh coriander roughly chopped; 1/2 cup roasted nuts dry, and roughly chopped; 1/2 edible flowers; 1/3 cup fresh lime juice lemon juice; 1 tsp lime zest or lemon zest; 2 tbsp rice vinegar; 1/3 cup peanut oil; 1/4 cup soya sauce; 1 tbsp hoisin sauce; 2 tbsp radishes finely grated; 2 tsp fresh ginger grated; 1 tsp Sriracha sauce; 6-8 wraps Roti/tortilla or any other flatbread of your choice

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Ingredients (29)

Lamb

1 kg	leg of lamb — boneless
1 tbsp	olive oil
1	garlic clove — minced
1/4 cup	soya sauce
1 tbsp	fresh ginger — grated
2 tsp	salt
1 tsp	black pepper — coarsely cracked
1/4 cup	mayonnaise — spicy
3	mangoes — cheeks sliced off and diced
2	lemons — quartered

Slaw

3 cup	papaya — peeled, halved, seeded and thinly sliced
1 cup	watercress — roughly chopped
1/2	cucumber — deseeded and julienned
1/4 cup	red onion — small diced
2 cup	red cabbage — thinly shredded
1 cup	small head green cabbage — thinly shredded
1 cup	fresh coriander — roughly chopped
1/2 cup	roasted nuts — dry, and roughly chopped
1/2	edible flowers

Dressing

1/3 cup	fresh lime juice — lemon juice
1 tsp	lime zest — or lemon zest
2 tbsp	rice vinegar
1/3 cup	peanut oil
1/4 cup	soya sauce
1 tbsp	hoisin sauce
2 tbsp	radishes — finely grated
2 tsp	fresh ginger — grated
1 tsp	Sriracha sauce
6-8	wraps — Roti/tortilla or any other flatbread of your choice

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Method:

Prepare the lamb:

Trim the lamb of excess fat. Prepare the lamb by cutting through the middle to butterfly the roast, but do not slit completely. Any thick pieces can be butterflied to acquire and even thickness for the roast. This is to let the lamb lie flat on the grill and shorten the cooking time.

Rub the lamb with olive oil mixed with the garlic, soya sauce and ginger. Season with salt and pepper. It is optional to do this ahead of time and leave the lamb in the refrigerator for 24 hours. Bring the meat to room temperature prior to cooking.

Prepare a braai with hot coals. Brush the grid with oil to prevent the lamb from sticking. Grill on both sides until an internal temperature of 50°C for rare meat or until preferred doneness. This will take 40 minutes to an hour depending on the thickness of the meat and how hot the grill is.

Remove the lamb to a cutting board, cover with foil and allow to rest for 20 minutes. Slice thinly and serve as the filling of the wraps with the slaw and lemon wedges.

Prepare the slaw:

Make the dressing by placing the lime juice, zest, vinegar, oil, soya sauce, hoisin sauce, radish, ginger and sriracha sauce in a tall container and blend with a stick blender until amalgamated. Set it aside.

Place the papaya in a large bowl and add the watercress, cucumber, red onion, red and green cabbage, coriander, peanuts and edible flowers. Mix lightly and dress the slaw with some of the dressing and serve the rest of the dressing on the side.

Prepare the dish to serve:

Warm the wraps in a pan. Arrange onto plates and fill with spicy mayonnaise, thinly sliced lamb, slaw and some dressing and a squeeze of lemon juice and thinly slice spring onion if desired. Roll up to secure the filling and cut in half for easier eating. Alternatively place everything in the middle of the table and let guests build their own wraps.