• Prep time 10Min
  • Cook time 10Min
  • Technique Grill
  • Meat Lamb
  • Cut Round
  • Serves 4

Add extra rosemary to each, and roll up the bread



  • 600 g lamb round or topside steaks
  • 1 tsp fresh Rosemary leaves
  • 4 Lebanese bread rounds or tortillas, warmed
  • a little mayonnaise (optional)
  • shredded lettuce
  • a few halved cherry tomatoes
  • 2 spring onions, chopped
  • a few basil leaves
  • extra 1 tsp fresh rosemary leaves



1. Preheat barbecue to hot. Brush lamb with oil, add rosemary and season with salt and pepper.

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. Slice lamb. Spread bread with mayonnaise. Add lamb, lettuce, tomatoes, onion, basil and extra rosemary to each, and then roll up the bread.

Tips: Always rest meat after cooking.