Don’t say I never share some crazy shit with you. Do not eat while watching this video.
Wraps are a fun way to change up dinnertime. Here tender lamb, salty feta and peppery arugula are combined with some green onions and Kalamata olives to make for one exceptionally good meal.
300g lamb loin fillet, trimmed of fat
6 green onions, sliced
2 Tbs pitted Kalamata olives, roughly chopped
75g feta cheese, crumbled
2 large flatbreads
50g rocket (arugula)
1. Rub the lamb with 1 tsp oil and season with salt and pepper.
2. Heat a griddle pan. Cook the lamb, turning frequently, for around 8-10 minutes. Tent with foil and set aside.
3. Put 2 tsp olive oil in a small frying pan. Add the green onions and cook until tender. Cool slightly then add the olives, feta and some black pepper.
4. Warm the flatbreads and thinly slice the lamb. Add a handful of rocket to each flatbread, lay the meat on top (drizzling over any resting juices) and spoon over the feta mix and roll up.
Serves 2 (Doubles easily)
Recipe from Olive Magazine
Time to get our electronic groove on.
Icky Blossoms are a trio out of Omaha. ‘Deep In The Throes’ is from the band’s self titled debut album.
And a cool Siouxie & the Banshees’ cover.