Lamb wraps with grilled mango

Lamb and Mutton SA
5 servings Prep: 20 mins, Cooking: 40 mins
Rate this recipe
Wrap filled with boneless leg of lamb grilled on the barbeque thinly sliced, layered with grilled mango, fresh slaw made with papaya, red cabbage, cucumber and fresh coriander and ginger and soya dressing.

By Independent Contributor March 17 2023
Recipe Disclaimer
Tap for method
Tap for method

Ingredients (29)

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
Tap for ingredients
Tap for ingredients


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.

New recipes on Food24

Next Post

Leave a Reply

Your email address will not be published. Required fields are marked *

Food24 Team Loves


Get weekly access to our best recipes, tips and tricks

Sign Up

Login to your account below

Fill the forms below to register

Subscribe to Newsletter

Retrieve your password

Please enter your username or email address to reset your password.

Recipe Disclaimer

All recipe content is the responsibility of the party from whom such content originated. You agree that you use the content on Food24 at your own risk. Please read our editorial policy.