Crispy Lamb Rollups

Crispy Lamb Rollups


1 person made this

Crispy marinated lamb strips marinated then quickly fried and served in lettuce and coriander cups with a yoghurt garlic sauce on top.

nealeydon Victoria, Australia

Serves: 2 

  • 400g lamb fillet, thinly sliced
  • 2 cloves garlic, finely chopped
  • 2 sprigs fresh rosemary
  • 1 Tbs Worcestershire sauce
  • 1 Tbs soy sauce
  • salt & pepper, to taste
  • 2 eggs, beaten
  • 3/4 cup breadcrumbs
  • 1 iceberg lettuce
  • 1/2 small bunch coriander
  • olive oil for shallow frying
  • thyme, parsley & garlic labne for serving

Preparation:15min  ›  Cook:15min  ›  Extra time:1hour marinating  ›  Ready in:1hour30min 

  1. Mix the finely chopped garlic, roughly chopped rosemary, Worcestershire sauce and soy sauce in a large bowl. Season with salt and pepper.
  2. Add the thinly sliced lamb and marinade for at least an hour - longer if possible.
  3. Dip each piece of lamb in the egg mixture and coat in breadcrumbs seasoned with salt and pepper.
  4. Heat oil in frypan and shallow fry in batches, 1 minute each side should do it. Drain on paper towel.
  5. Rinse coriander and put a few leaves in each lettuce cup. Top with a line of lamb and a dollop of labne. Roll up and Enjoy!


I made the labne with a good quality Greek natural yoghurt with fresh thyme, Italian parsley and fresh finely chopped garlic.

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