Marrakech lamb wraps with spicy green harissa and cucumber yogurt

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Signature Sauce

Marrakech lamb wraps with spicy green harissa and cucumber yogurt

Soy-Free

2 Servings, 830 Calories/Serving

20 Minutes

Juicy lamb patties wrapped in whole grain lavash with cucumber yogurt and our custom green harissa will transport you to Marrakech on a busy weeknight.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sun Basket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • 10 ounces ground lamb
  • 1 or 2 cloves organic peeled fresh garlic
  • 2 teaspoons sumac
  • 1 organic cucumber
  • Sun Basket spicy green harissa (EVOO - fresh parsley - fresh lemon juice - fresh cilantro - kosher salt - cumin - cayenne - sweet smoked paprika)
  • ¼ cup organic Greek yogurt
  • 3 ounces organic mixed greens
  • 2 whole grain lavash
Chef's Tip
For warm, pliable lavash, set it directly over a flame or in a dry frying pan set over medium heat and cook, turning once, until lightly toasted, about 30 seconds per side. Alternatively, toast them in a toaster oven.
Ingredient IQ
A citrusy spice popular in Middle Eastern cooking, sumac is made from the dried berries of the sumac shrub and is prized for its tartness. We love to use it on anything we might season with a squeeze of lemon.

Nutrition per serving

Calories: 830, Protein: 31g (62% DV), Fiber: 6g (24% DV), Total Fat: 60g (92% DV), Monounsaturated Fat: 35g, Polyunsaturated Fat: 6g, Saturated Fat: 15g (75% DV), Cholesterol: 75mg (25% DV), Sodium: 580mg (24% DV), Carbohydrates: 49g (16% DV), Total Sugars: 4g, Added Sugars: 0g (0% DV).
Contains: Milk, Wheat

Sodium does not include pantry salt; for reference, ⅛ teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten. *Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans.

Instructions

2-serving instructions (4-serving modifications in red)

Wash produce before use

1

Make the patties

  • Cut a small corner from the ground lamb packages and drain off any excess liquid. Transfer to a plate; pat dry with a paper towel.
  • Finely chop, press, or grate the garlic.
  • Set aside half the sumac for the cucumber yogurt.
In a large bowl, combine the ground lamb, garlic, and half the sumac. Season generously with salt and pepper and mix gently until just combined. Using wet hands, form the mixture into six [twelve] ½-inch-thick patties.

2

Cook the patties

In a large frying pan over medium-high heat, warm 1 to 2 tablespoons oil until hot but not smoking. Working in batches if needed, add the patties and cook, turning once, until browned, 2 to 3 minutes per side for medium. Transfer to a paper-towel-lined plate.
While the patties cook, prepare the cucumber yogurt and mixed greens.

3

Make the cucumber yogurt; dress the greens

  • Peel the cucumber, if desired, and trim the ends; cut the cucumber in half lengthwise. Cut the halves lengthwise into ¼-inch-thick slices, then crosswise into enough ¼-inch pieces to measure 1 cup [2 cups].
  • Measure 1 tablespoon [2 TBL] spicy green harissa; set aside the rest for the wraps.
In a small bowl, stir together the yogurt, cucumber, remaining sumac, and 1 teaspoon [2 tsp] oil. Season to taste with salt and pepper.
In a medium bowl, toss together the mixed greens and 1 tablespoon [2 TBL] green harissa or as much as you like. Season to taste with salt and pepper.

4

Assemble the lavash wraps

Arrange the lavash on a cutting board. Working with 1 lavash at a time, spread as much of the remaining green harissa as you like on each lavash. Arrange the lamb patties and mixed greens on top. Spoon on the cucumber yogurt. Roll each lavash into a wrap. Cut the wraps in half on the diagonal.

Serve

Transfer the wraps to individual plates and serve.
Kids Can!
  • Press the garlic (if you have a press).
  • Divide the sumac in half.
  • Measure the cucumber.
  • Stir the cucumber yogurt.