Middle Eastern Lamb Mezze Wraps with Muhammara and Sumac Onion

Updated at: Wed, 16 Aug 2023 21:05:56 GMT

Step 1

Preheat the oven to 220C, fan-forced. Line 2 oven trays with baking paper. Drizzle the lamb with 2 tsp olive oil and season with salt and pepper. Heat a medium frypan over high heat until hot. Cook the lamb, turning regularly, for 4 mins or until browned. Remove from the pan. Wipe the pan clean and reserve.

Step 2

Combine the kofta seasoning, half the sumac, 1 tsp white wine vinegar and 1 tsp honey in a large bowl. Add the lamb and turn to coat. Transfer the lamb to a lined tray. Roast for 13-15 mins for medium-rare, or until cooked to your liking. Remove from the oven and rest for 8 mins.

Step 3

While the lamb is roasting, coarsely chop the capsicum. Put the capsicum on the remaining lined tray, drizzle with 2 tsp olive oil and season with salt and pepper. Roast the capsicum for 15 mins or until tender. Add the walnuts to the tray with the capsicum and roast for a further 3 mins or until toasted.

Step 4

Meanwhile, thinly slice the onion. Combine the remaining sumac, 1 tsp white wine vinegar and 1 tsp honey in a bowl and season with salt and pepper. Add the onion and toss to combine. Set aside to pickle, tossing occasionally, until needed. Pick the mint leaves, discarding the stems.

Step 5

Heat the reserved frypan over medium-high heat. Warm 2 pita*, one at a time, for 30 secs each side or until heated through. Remove from the pan and cover to keep warm. Put 2 tsp olive oil and 1 tsp white wine vinegar in a large bowl, season with salt and pepper and whisk to combine. Add the salad leaves and toss to coat.

Step 6

Put the capsicum, walnuts (or almonds), 1 tsp white wine vinegar and 1 tsp honey in a jug. Blend with a stick blender until smooth. Taste, then season with salt and pepper. Slice the lamb. Fill the pita with the lamb, salad, sumac onion, mint and muhammara. Or, take everything to the table and serve mezze-style.

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