Marinate the lamb with Indian curry paste and leave for 30 minutes.
Heat olive oil in a large pan until hot. Add the lamb and cook for 2-3 minutes on each side – or until cooked to preference. Set aside on a board to rest for 5 minutes, then slice into strips.
To serve, layer the lamb and baby gem leaves onto the Mission Deli Wrap, sprinkle on the chilli and coriander (or parsley). Add a spoonful of the sour cream into the centre. Roll up before serving.
Delicious warm or cold.
Top tip: Why not use your leftover lamb from your Sunday lunch for a perfect Monday lunch?
2 Mission Deli Wraps
1 tbsp curry paste
Sprig of coriander or parsley
1 baby gem lettuce
Pinch of chopped red chilli
1 tsp sour cream