Smug lunch – lamb, humus and pomegranate wrap recipe

August 24, 2010

Working in Wapping has its advantages (answers on a postcard as to what these are, and yes, they will fit) but a range of plentiful, good lunch options is not one of them. Recently I’ve started doing a bit of home cooking and bringing lunch to work, rather than working until 3pm and then rushing to Waitrose snarling with hunger and ending up back at my desk with a bizarre selection of unrelated foodstuffs, one of which is nearly always cocktail salamis. Today’s home-made, self-assembly lunch was particularly successful, having cooked the meat last night, though I would say that if you can make and eat it at home, it is even better fresh, because the lamb stays crispy.

Take a pair of scissors to a reasonably sized hunk of lamb – I used scrag, which is unbelievably cheap, but really tricky to get off the bone with shit knives (I ended up stewing the rest of it on the bone overnight – won’t know until tonight whether that little chuck-in-what’s-in-the-cupboard exercise worked or not) and cut it into little tiny pieces. Fry them on a high heat until vaguely crispy. Take a wrap bread or pitta, smear it thickly with humus and chuck on a few strips of cucumber, some halved cherry tomatoes, and tons of fresh parsley and mint (and basil, if you happen to have just bought yet another plant having killed the last one). Pile on the cooked lamb and sprinkle liberally with pomegranate seeds. Roll up as tightly as possible and eat, looking smugly around at your colleagues.

*tip – if making at work, don’t put the wrap in the fridge with the rest of the bits and pieces, because if it gets cold it will become brittle and break.


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