- 100g pack Castello® Fetta in Oil with Black Olives, olives pitted
- 200g lean lamb steak or fillet
- 2 flatbread wraps
- 1/3 cup Greek yoghurt
- 2/3 cup loosely packed parsley leaves
- 8 cherry tomatoes, halved
- 1 red onion
GRILLED LAMB & FETTA WRAPSwith
Preheat a chargrill to high and brush the lamb with some of the oil from the fetta pack.
Season well with black pepper. Cook for 3 minutes on each side or until cooked to your liking.
Cover loosely with foil and set aside to rest for a few minutes. Grill the flatbread and smear with yoghurt.
Slice the rested lamb and place on top of the yoghurt. Scatter the parsley, red onion and tomato on top.
Add the fetta and the pitted black olives and drizzle over any remaining oil.