BBQ Lamb With Cumin Yoghurt Dressing

Cricket Flour Wrap

01 Cricket BBQLamb

Lamb coated in a sumptuous cumin and yoghurt dressing, easy to make hard to resist.

Makes 4 - plus leftovers


4 Lamb steaks
1 Cup Natural unsweetened yoghurt
1-2 tsp Ground cumin – dependent on your taste
3 Cups sliced cos Lettuce
2 Cups rough chopped roquette
1 Cup mint Leaves – then roughly chop
6-8 Gherkin slices
1 Large roast capsicum
2 Medium tomato


Season and BBQ lamb steak – rest for 5 mins then cut into 2cm cubes. Combine yoghurt and ground cumin, then mix the lamb cubes through for a good coating.
Slice the cos, roughly chop the mint and roquette, then mix together in a bowl – this is the salad base of the wrap.
Prepare the gherkin by cutting into long strips, same for the roasted capsicum. Core and de-seed the tomato and then cut into cubes.  Keep these ingredients separate for the construction phase.

To Wrap

Lay a bed of salad mix in the middle of the wrap. Lay strips of gherkin and roast capsicum, then sprinkle chopped tomato.  Lay the dressed lamb on top and spoon a little extra of the dressing on the lamb cubes. Place some more salad mix on top of the lamb and then wrap nice and firm. 

01 Rebel Cricket

Tips & Tricks

Some like it hot

If you like it hot, any one of these options to warm up your wrap will do nicely:
Chuck your wrap in a hot pan long enough to have’em exactly the way you like’em.
Put’em in a sandwich press, count to five, ready.
Bang in a microwave, 10 seconds on high and bingo, you’re on.
Wrap in foil and cozy-it-up in a pre-heated oven, at 180’c for around two minutes.
Toss on the bbq hotplate for a mo’. 

Left over wraps? No worries

Store in a cool, dry place. Want to keep longer? Flick’em into the freezer.


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