Lebanese Lamb Wraps with Salad and Cucumber Yoghurt

Steps

1. BBQ hot plate to high (if using).
2. Place Greek lamb mince and carrot in a large bowl. Season with salt and pepper and mix well to combine. Use a ½ cup measure and damp hands to portion and shape mince into sausage shapes approximately 17cm long and 2.5cm wide (should make about 6).
3. Heat a drizzle of olive oil in a large fry-pan (preferably non-stick) on medium to high heat. Cook lamb, on all sides, until golden brown and cooked through, about 8 minutes total. Alternatively, cook on BBQ hot plate. Remove, cover with foil and keep warm.
4. While lamb is cooking; finely mince garlic, add to a small bowl with melted butter and mix to combine. Lightly brush garlic butter on both sides of flatbreads and set aside.
5. Finely shred lettuce and roughly chop spinach. Add to a large bowl with all remaining salad ingredients. Season with salt and pepper, drizzle with olive oil and toss to coat. Grate second measure of cucumber into a small bowl; add yoghurt and mix to combine.
6. Wipe pan clean using a paper towel and return to medium to high heat. Toast flatbreads until lightly golden brown, about 30 seconds each side. Alternatively, toast on BBQ.
7. Place some salad in the centre of each flatbread, top with lamb and drizzle over cucumber yoghurt. Serve extra salad on the side.