Lamb Souvlaki Roll Recipes

Ingredients :

500g lamb backstrap or loin fillet

100ml olive oil

1/4 cup dry white wine

1 tbsp fresh oregano

3 tbsp roughly chopped fresh basil

3 cloves garlic, crushed

2 bay leaves, crushed

2.5 tbsp lemon juice

1 large loaf Turkish bread

1 cup baba ganouj

1 tbsp roughly chopped fresh parsley

1. Place the lamb in a shallow non-metallic dish, mix together the oil, wine, oregano, basil, garlic, bay leaves and 2 tbsp of the lemon juice and pour over the lamb, turning to coat well.
2. Cover with plastic wrap and marinate for 4 hours.
3. Preheat a barbecue, chargrill or frying pan, cook the lamb on high heat for about 10 minutes, or until seared but still pink in the centre.
4. Remove from the heat and rest for 10 minutes, then cut into 3 mm slices.
5. Split the Turkish bread lengthways and spread the bottom thickly with the baba ganouj.
6. Top with the lamb, sprinkle with the parsley and remaining lemon juice, then season with salt and pepper.
7. Replace the top of the loaf, then cut into quarters and serve.

Serves 4

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