Spiced Lamb Wraps with Ramp Raita

Revisado por Editores de receitas do Reino UnidoAutoria de Editores de receitas do Reino UnidoPublicado originalmente 28 Jan 2026

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This high-protein dish offers a sophisticated twist on the classic kebab, featuring lean lamb mince seasoned with a warming blend of garam masala, curry powder and paprika. The earthy, spiced meat is perfectly offset by a vibrant raita made with seasonal ramp greens, providing a fresh and garlicky lift to the creamy yoghurt base. It is a wonderful choice for a quick midweek meal that feels both healthy and indulgent.

Ideal for those seeking a nutritious, homemade dinner, these spiced lamb wraps are packed with fresh textures from thinly sliced Persian cucumbers and aromatic coriander. The method of tightly rolling the tortillas in greaseproof paper ensures every bite is compact and full of flavour, making them a practical yet impressive option for a casual garden lunch or a satisfying post-workout supper.

Ingredients for Spiced Lamb Wraps with Ramp Raita

450g de carne moída de cordeiro
80g yellow or red onion, ﬁnely chopped
2–3 cloves garlic, minced
2 teaspoons fresh ginger, ﬁnely grated
1 colher de chá de garam masala
1 colher de chá de curry em pó
1 colher de chá de páprica
Sal
Pimenta
8 ramps, just the greens, minced
2 colheres de sopa de azeite de oliva extra-virgem
2 colheres de chá de suco de limão
120ml yoghurt
4 large ﬂour tortillas or wraps
2 Persian cucumbers, sliced very thin on a mandoline
1/2 cebola roxa, fatiada finamente
Fresh coriander sprigs, about 1/4 bunch
Greens or microgreens

How to make Spiced Lamb Wraps with Ramp Raita

In a medium bowl, mix the spiced lamb ingredients with 1 teaspoon salt and 1/2 teaspoons pepper. Cover and refrigerate.

Next, combine the ramp raita ingredients with a couple of pinches of salt and give it a good stir. Cover and refrigerate that too.

Remove the lamb mixture from the fridge and uncover. Shape into elongated patties, about 5 inches long, and ﬂatten slightly; you should have 10 total.

Turn grill to high and place the lamb patties on a small sheet pan. Grill for 10 minutes. Do not turn them halfway through cooking— it will ruin the texture. Remove from the oven and set aside.

Heat the tortillas (either in the microwave or using tongs to hold them over an open ﬂame for a few seconds) to make them more pliable.

On a piece of wax paper, place a tortilla, spread some raita on it, then top with a few slices of cucumber, onion, 2–3 lamb patties, a couple of sprigs of coriander, and microgreens. Roll the tortilla pretty tightly using the wax paper. Twist the edges so all the ingredients are snug inside (like a Tootsie Roll). Let it sit 5 minutes before slicing in half.

Aviso Legal

Embora todos os esforços tenham sido feitos para garantir que as informações sejam precisas e atualizadas, as necessidades individuais podem variar e os requisitos dietéticos podem diferir com base nas condições de saúde pessoais. Sempre verifique os rótulos dos alimentos e as informações sobre alérgenos antes de preparar ou consumir qualquer receita. Se você tiver preocupações específicas de saúde, alergias, intolerâncias ou estiver seguindo uma dieta prescrita por um médico, procure orientação do seu médico, farmacêutico ou de um nutricionista registrado antes de fazer mudanças significativas na sua dieta ou estilo de vida.