Serves: 6

Are you going to The Big Feastival this weekend? Our deputy editor Michelle will be packing the car today, ready to head off to rockstar-turned-cheesemaker Alex James' farm in Oxfordshire for a weekend of incredible food, live music and Mr Tumble!

The Big Feastival does exactly what it says on the tin – a music festival married with a big old feast! The music line-up includes Basement Jaxx, The Feeling and Rizzle Kicks but we're far more interested in the long list of talented chefs and foodies descending on Alex's farm.

Cooking up the finest festival food this weekend are Gennaro Contaldo, Bruno Loubet, Rachel Khoo, Valentine Warner, Gizzi Erskine, Sabrina Ghayour – not forgetting the little-known Jamie Oliver.

If you're at home this weekend but want to recreate a late-summer foodie festival, why not fire up the barbecue, turn up some relaxing music, uncork a bottle of wine and make Sabrina Ghayour's Persian spiced lamb wraps to eat alfresco?

Have fun, festival goers!

Which foodie festivals have you been to this summer? Tell us your favourites in the comments box below.

Persian spiced lamb wraps

Ingredients

  • 2 x 300g packs lamb neck fillets
  • 6 flour tortilla wraps, lightly griddled
  • 1 x 70g bag wild rocket
  • 1 bunch of spring onions, white and green parts sliced thinly on the diagonal
  • fresh pomegranate seeds, to sprinkle
  • FOR THE MARINADE:
  • 1 rounded tbsp ground cumin
  • 1 tsp ground cinnamon
  • 1 tbsp sumac
  • ½ tsp cayenne pepper
  • 5 tbsp pomegranate molasses, plus extra to serve
  • 3 tbsp clear honey
  • 6 tbsp olive oil
  • 1 tsp crushed Maldon sea salt
  • 1 tsp freshly ground black pepper
  • FOR THE SPICED YOGURT:
  • 250g Greek yogurt
  • 2 tsp ground coriander
  • 2 tbsp finely chopped mint
  • 2 tbsp finely chopped coriander
  • 2 tbsp garlic-flavoured extra-virgin olive oil

Method

  1. Mix together all the ingredients for the marinade in a small bowl until smooth.
  2. Put the lamb neck fillets in a shallow dish, pour over the marinade and rub evenly over each fillet until well coated. Cover and leave to marinate for at least an hour, or overnight.
  3. Light the barbecue. In a bowl, mix the yogurt, ground coriander and fresh herbs and a little of the garlic oil to loosen the mixture, season and add more garlic oil to taste.
  4. Barbecue the lamb fillets over a medium heat for 15-18 minutes, turning 3-4 times so they cook evenly. Each side should be slightly charred because of the sweetness of the marinade.
  5. Transfer the lamb to a board, cover loosely with foil and rest for 5 minutes.
  6. Thinly slice the lamb and divide between the tortilla wraps. Generously drizzle with pomegranate molasses, then scatter with rocket, spring onion and pomegranate seeds. Serve with the spiced yogurt.
 

About the author

Sarah Alcock