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Lamb Wrap (eye of loin)

Prep Time

    •    Prep time: 10 minutes
    •    Cook time: 10 minutes
    •    Yield: Serves 4


    •    1 avocado
    •    sour cream
    •    juice of one lime
    •    shredded lettuce
    •    4 tortillas, warmed
    •    1 tbsp Mexican seasoning
    •    1 few halved cherry tomatoes
    •    ½ a small red onion, finely diced
    •    600g lamb backstrap (eye of loin)
    •    ¼ cup coriander leaves, roughly chopped


  1. Preheat barbecue to hot. Brush lamb with oil and rub in seasoning.
  2. Cook lamb on one side until moisture appears on top. Turn with tongs and cook until done to your liking. Cover lamb loosely and rest it for 3 minutes.
  3. To make the guacamole, smash the avocado and mix with the onion, coriander and lime juice.
  4. Slice lamb and serve on torillas with lettuce, tomatoes, guacamole and sour cream.

This great family recipe is thanks to Australian Lamb Recipes at


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