#LambForStAndrewsDay – Scotch Lamb wrap with squashed garlic peas

How it's done:

• 1
  Put on a clean apron and wash your hands thoroughly. Put the lamb on a chopping board. Carefully trim away any fat from the edges of the steaks and then slice the meat into thin strips about 1.5cm wide across the grain.
• 2
  Put the lamb into a bowl and mix in the ground coriander and a little seasoning. Put to one side.
• 3
  Peel the skin from the garlic and cut in quarters. Quarter fill a small saucepan with water. Add a pinch of salt and put the lid on.
• 4
  Heat the water until it is boiling then add the frozen peas and garlic and heat until the water is boiling again.
• 5
  Put a sieve or colander over a heatproof bowl and drain the peas and garlic, catching the cooking water in the bowl. Shake the peas well and tip into another bowl.
• 6
  Use a potato masher or fork to squash the peas and garlic, adding 2tbsp cooking water to help soften the mixture. Cover the bowl with foil and put to one side.
• 7
  Heat the oil in a frying pan until hot. Add the lamb and stir fry carefully and quickly using a wooden spoon for 4-5 minutes, until the lamb is brown all over and just cooked through.
• 8
  Lift the lamb out of the pan using a draining spoon on to a plate lined with kitchen paper. Rip the coriander up with your fingers and sprinkle over the lamb.
• 9
  Spread the wrap with the squashed peas and garlic, top with lamb and fold up.
• 10
  To serve, slice in half and serve whilst still warm. Delicious accompanied with sweet chilli sauce, chutney or tomato ketchup and crunchy salad.