Packed with crisp raw vegetables and juicy fruit slices, these wraps make a refreshing alternative to rich Peking duck in a Chinese meal. They are ideal for entertaining because the lamb is equally good hot or at room temperature. Serve as a main dish, or as a starter for 8, with a bowl of thinly sliced cucumber.
This is a good way to use up leftover roast lamb, beef or pork. Cut it into thin strips. * Instead of the cucumber and plums, use 300 g (10 D oz) each grated carrots and courgettes. * Other vitamin-packed raw vegetables to use with either the lamb, beef or pork versions include finely shredded peppers, bean sprouts, alfalfa, shredded mange-tout, and thinly sliced button mushrooms or enoki mushrooms. * Sprinkle the filling with finely chopped fresh coriander, chives or parsley before rolling up the wrappers. * Chopped, drained canned water chestnuts will add extra texture to the filling. * Chilled mango or papaya slices can be used instead of the plums. * Pickled ginger slices, available from Japanese food stores and some supermarkets, can replace the plums for a hot, zingy flavour. * For an extra kick, spread a tiny dab of wasabi (Japanese horseradish) on each lettuce leaf. * For an instant dipping sauce, you can use bottled plum sauce. * For a spicy dipping sauce, add a good pinch of crushed dried chillies.
Although lamb still tends to contain more fat than other meats, changes in breeding, feeding and butchery techniques mean that lean cuts only contain about one-third of the fat that they would have 20 years ago. More of the fat is monounsaturated, which is good news for healthy hearts. * Plums offer useful amounts of fibre and beta-carotene.
B1, B6, B12, E, niacin, zinc * copper, magnesium * A, B2, C, folate, iron, potassium, selenium