We drop the word flavor around here unabashedly. And these lamb wraps are pretty high on our flavor dial. The lamb’s bursting with spices and herbs and is served with a raita that deserves some global recognition. We make these babies in the oven, but they would also be amazing cooked on a grill.

　　

Ingredients

4 servings

　　

Lamb:

1 pound ground lamb

　　1/2 cup yellow or red onion, finely chopped

　　2–3 cloves garlic, minced

　　2 teaspoons fresh ginger, finely grated

　　1 teaspoon garam masala

　　1 teaspoon curry powder

　　1 teaspoon paprika

　　Salt

　　Pepper

　　

Ramp Raita:

8 ramps, just the greens, minced

　　2 tablespoons extra-virgin olive oil

　　2 teaspoons lemon juice

　　1/2 cup yogurt

　　

Wraps:

4 large flour tortillas or wraps

　　2 Persian cucumbers, sliced very thin on a mandoline

　　1/2 red onion, thinly sliced

　　Fresh cilantro sprigs, about 1/4 bunch

　　Greens or microgreens

　　

Step 1

In a medium bowl, mix the spiced lamb ingredients with 1 teaspoon salt and 1/2 teaspoon pepper. Cover and refrigerate.

　　

Step 2

Next, combine the ramp raita ingredients with a couple of pinches of salt and give it a good stir. Cover and refrigerate that too.

　　

Step 3

Remove the lamb mixture from the fridge and uncover. Shape into elongated patties, about 5 inches long, and flatten slightly; you should have 10 total.

　　

Step 4

Turn broiler to high and place the lamb patties on a small sheet pan. Broil for 10 minutes. Do not turn them halfway through cooking— it will ruin the texture. Remove from the oven and set aside.

　　

Step 5

Heat the tortillas (either in the microwave or using tongs to hold them over an open flame for a few seconds) to make them more pliable.

　　

Step 6

On a piece of wax paper, place a tortilla, spread some raita on it, then top with a few slices of cucumber, onion, 2–3 lamb patties, a couple of sprigs of cilantro, and microgreens. Roll the tortilla pretty tightly using the wax paper. Twist the edges so all the ingredients are snug inside (like a Tootsie Roll). Let it sit 5 minutes before slicing in half.

　　From The Huckle & Goose Cookbook: 152 Recipes and Habits to Cook More, Stress Less, and Bring the Outside In © 2019 by Anca Toderic. Reprinted with permission by Harper Wave, an imprint of HarperCollins PublishersBuy the full book from HarperCollins or from Amazon.