Crunchy in-season radishes add a slightly peppery flavour and colourful red tint to this low-fat burger.
30 - 35 minutes
2 (about 600g) Heart Smart lamb round roasts
4 pieces naan bread
1 bunch radish, trimmed, coarsely grated
90g (1/3 cup) reduced-fat natural yoghurt
1 small garlic clove, crushed
2 tbs mango chutney
50g baby spinach leaves
1 Lebanese cucumber, thinly sliced lengthways
Preheat oven to 220°C. Line a baking tray with non-stick baking paper. Place the lamb on the lined tray and roast in oven for 30 minutes for medium or until cooked to your liking. Cover loosely with foil and set aside for 5 minutes to rest.
Heat bread following packet directions.
Place the radish, yoghurt and garlic in a small bowl. Season with salt and pepper and stir to combine.
Thinly slice the lamb. Spread half of each naan bread with chutney. Top with the lamb, spinach, cucumber and raita. Fold in half to serve.
To very thinly slice the cucumber, run a vegetable peeler down the length of it. Variation: Chicken wrap with radish raita Replace lamb with 2 cooked single chicken breast fillets. Omit step 1. Replace naan bread with Lebanese bread. Roll up to enclose the filling
Good Taste - January 2009
Recipe by Gemma Luongo