Ingredients

• 1 pound ground lamb
• 1/2 cup yellow or red onion, finely chopped
• 2–3 cloves garlic, minced
• 2 teaspoons fresh ginger, finely grated
• 1 teaspoon garam masala
• 1 teaspoon curry powder
• 1 teaspoon paprika
• Salt
• Pepper
• 8 ramps, just the greens, minced
• 2 tablespoons extra-virgin olive oil
• 2 teaspoons lemon juice
• 1/2 cup yogurt
• 4 large flour tortillas or wraps
• 2 Persian cucumbers, sliced very thin on a mandoline
• 1/2 red onion, thinly sliced
• Fresh cilantro sprigs, about 1/4 bunch
• Greens or microgreens

Instructions

1. In a medium bowl, mix the spiced lamb ingredients with 1 teaspoon salt and 1/2 teaspoon pepper. Cover and refrigerate.
2. Next, combine the ramp raita ingredients with a couple of pinches of salt and give it a good stir. Cover and refrigerate that too.
3. Remove the lamb mixture from the fridge and uncover. Shape into elongated patties, about 5 inches long, and flatten slightly; you should have 10 total.
4. Turn broiler to high and place the lamb patties on a small sheet pan. Broil for 10 minutes. Do not turn them halfway through cooking— it will ruin the texture. Remove from the oven and set aside.
5. Heat the tortillas (either in the microwave or using tongs to hold them over an open flame for a few seconds) to make them more pliable.
6. On a piece of wax paper, place a tortilla, spread some raita on it, then top with a few slices of cucumber, onion, 2–3 lamb patties, a couple of sprigs of cilantro, and microgreens. Roll the tortilla pretty tightly using the wax paper. Twist the edges so all the ingredients are snug inside (like a Tootsie Roll). Let it sit 5 minutes before slicing in half.