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Summer Lamb Wraps with Coles Supermarket

Introduce new tastes into the kitchen with this Summer Lamb Wrap. Find these ingredients from Coles Supermarket and explores other recipes at


  • 2 teaspoons olive oil
    3 teaspoons Moroccan seasoning
    4 Coles Australian Lamb Leg Steaks
    1 1/4 cups (150g) frozen peas
    125g can chickpeas, rinsed, drained
    2 tablespoons lemon juice
    1 tablespoon tahini 
    1 garlic clove, crushed
    4 pieces Lebanese bread
    60g pkt Coles Australian Baby Rocket
    150g cherry tomatoes, halved
    1 small red onion, thinly sliced into rings
    1 Lebanese cucumber, thinly sliced into ribbons
    1/4 cup fresh mint leaves
Step 1
Combine the oil and Moroccan seasoning in a small bowl. Rub over the lamb. Heat a barbecue grill or chargrill on medium-high. Cook the lamb for 3 mins each side for medium or until cooked to your liking. Transfer to a plate and cover with foil. Set aside for 5 mins to rest. Thickly slice.
Step 2
Meanwhile, cook the peas in a saucepan of salted boiling water for 2 mins or until just tender. Rinse under cold water. Drain.
Step 3
Reserve 1 tablespoon of the chickpeas. Place the remaining chickpeas in a food processor with the peas, lemon juice, tahini and garlic. Process until a paste forms. Season.
Step 4
Spread the bread with the pea hummus. Top with the lamb, rocket, tomato, onion, cucumber, mint and reserved chickpeas. Roll to enclose. Serve.

Recipe and Image source: