Ingredients

• 2 x Lamb Backstraps, 670g total
• 6 teaspoons extra-virgin olive oil, divided
• 8½ teaspoons Weber Greek Seasoning, divided
• 2 red onions- cut into thick rings and skewered
• 4 flour wraps150 grams shop bought beetroot dip
• Mixed lettuce leaves100 grams feta, crumbled

Instructions

• Prepare the barbecue for direct cooking over medium-high heat (210°C-250°C).
  Lightly coat the backstraps with 2 teaspoons of olive oil and 6 teaspoons of Weber Greek Seasoning. Assemble the onion ring skewers.
• Lightly coat the onion skewers with the remaining 4 teaspoons of olive oil and 2 ½ teaspoons of Weber Greek Seasoning.

  Once the barbecue has preheated, brush the cooking grills clean with a wire brush. Grill the lamb backstraps over direct medium-high heat, with the lid closed, for 2 minutes per side. As lamb backstrap is best served medium rare to medium, cook until it reaches an internal temperature of 50C, then remove from the barbecue and leave it to rest for 5 minutes before slicing. While the lamb is cooking, grill the red onion skewers for 5 minutes per side, turning as needed.

• While the lamb is resting, grill the flatbreads over direct medium-high heat, for 1 minute per side or until just toasted. Remove the red onion from the skewers, and roughly chop if desired.
• Slice the lamb against the grain. Spread the beetroot dip inside the wrap, top with lettuce, sliced lamb, red onion and feta. Wrap up and enjoy.