Marinated Lamb Wraps

Print

Marinated Lamb Wraps

Yield 4-6

Author Lucy Tweed

Prep time

24 Hour

Cook time

1 Hour

Total time

25 Hour

The perfect summer entertainer, juicy tender lamb leg, perfectly grilled and lots fresh and delicious toppings

Ingredients

Marinated Lamb

• 1 lamb shoulder, butterflied
• 2 tbsp dried oregano
• Juice of 2 lemons
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 3 tbsp Dijon mustard
• 2 tsp salt
• Plenty of cracked pepper
• 2 tbsp extra-virgin olive oil

Extras

• 1/2 cup hummus
• 1/2 cup Greek yoghurt
• 1 cucumber, finely diced
• 1/2 red onion, finely diced
• 2 tomatoes, finely diced
• Handful of fresh mint, chopped
• Handful of fresh dill, chopped
• Olive oil, for dressing
• Salt, for seasoning
• Garlic sauce, to taste
• Chilli sauce, to taste
• Pita bread, warmed or grilled

Instructions

1. Prepare the Marinade: In a bowl, combine oregano, lemon juice, garlic powder, onion powder, Dijon mustard, salt, cracked pepper, and olive oil. Stir well to form a paste.
2. Marinate the Lamb: Rub the marinade generously over the lamb shoulder, covering all sides. Allow it to sit at room temperature for at least 30-45 minutes to marinate. For a more intense flavour, marinate in the fridge for up to 4 hours, then bring the lamb to room temperature before grilling.
3. Prepare the Salad: In a bowl, mix cucumber, red onion, tomatoes, mint, and dill. Season with salt and dress with a drizzle of olive oil.
4. Prepare the Hummus-Yoghurt Mixture: In a small bowl, combine the hummus and Greek yoghurt, stirring until smooth.
5. Grill the Lamb: Preheat the barbecue to high. Place the lamb shoulder skin-side down on the grill and cook on high for 15 minutes. Reduce the heat to low, flip the lamb over, and, if possible, remove from direct flame by covering or moving to a cooler part of the grill. Cook for an additional 45 minutes, or until the lamb is tender and cooked to your liking.
6. Rest the Lamb: Once cooked, remove the lamb from the barbecue and let it rest for at least 20 minutes before carving.
7. Serve: Slice the lamb and serve with the hummus-yoghurt mixture, salad, garlic sauce, chilli sauce, and pita bread on the side.

Hints

For a smokier flavour, add a handful of soaked wood chips to the barbecue. If the lamb starts to char too much, lower the heat further or cover with foil while cooking. Leftover lamb is great in wraps, sandwiches, or as a topping for salads the next day.

This information is a guide only, and can vary due to a number of factors including precision of measurements, brands, ingredient freshness, or the source of nutrition data.