Greek · Lunch
Lamb and Yogurt Wrap
Warm pita rolled around garlic-and-oregano marinated lamb shoulder, seared in a skillet and sliced thin, layered with cool cucumber-dill yogurt sauce, tomato, red onion and crumbled feta. The wrap balances charred meat against tangy yogurt, fresh herbs and bright lemon.
$5
15 minsPrep
10 minsCook
25 minsTotal
EasyLevel
Nutrition per serving
543Calories
37.2gProtein
29.8gFat
32.1gCarbs
6.8gSugar
3.9gFiber
975mgSodium
161mgChol
11.6gSat Fat
690mgPotassium
210mgCalcium
3.8mgIron
2.4mcgVitamin B12
11mgVitamin C
protein-rich
gluten-free-adaptable
herb-salt
thirty-min-meals
hidden-gems
Instructions
1
Prep
Combine lamb shoulder, minced garlic, oregano, lemon juice, olive oil, salt and pepper in a bowl. Toss to coat evenly.
2
Rest
Cover and let lamb marinate at room temperature for 30 minutes.
3
Sear
Heat skillet over medium-high heat. Sear marinated lamb 3 to 4 minutes per side until browned at edges and cooked through.
4
Plate
Lay pita flat, spread yogurt and dill sauce down center, layer sliced lamb, tomato, cucumber, red onion and feta on top. Fold and roll into wrap.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 360g360g lamb shoulder
- 4 cloves4 cloves garlic
- 2 tsp2 tsp oregano-dried
- 2 tbsp2 tbsp lemon-juice
- 2 tbsp2 tbsp olive oil
- 120g120g cucumber
- 120g120g plain-yogurt
- 2 tsp2 tsp dill
- 22 pita
- 44 tomato slices
- 44 red onion slices
- 28g28g feta cheese
- 2 pinch2 pinch salt
- 2 pinch2 pinch black pepper
