Spiced lamb wraps with white sauce

Set a skillet over high heat and once hot squish one pound of ground lamb down flat and let it start to brown.

Add 6 g salt, 5 g ground cumin, five ground cloves, half a gram of oregano, 1 g black pepper and three grated garlic cloves.

Combine it with a potato masher to break the lamb into little pebbly bits and disperse the seasoning evenly through the meat.

Let it brown in its own fat for four to five minutes, which fries the edges in the lamb fat and deepens the flavour.

Off the heat, spritz it with fresh lemon juice.

Transfer to a container and store it in the fridge.

Make the white sauce with 100 g nonfat Greek yogurt, 100 g mayo, a sprinkle of black pepper, a sprinkle of oregano, some smoked paprika and the juice from half a lemon, and mix it all up.

Warm some of the lamb in the microwave.

Per wrap layer white sauce on a mini lavash, then sliced lettuce, spicy garlic pickles, diced cherry tomatoes, about 30 g of the cooked lamb and another drizzle of white sauce, then wrap it up tight.