Spiced yoghurt marinated lamb

Have a go at these tasty spiced yoghurt lamb wraps. Served with tabbouleh and hommus, it’s a winning dish.



Note: + 10 mins resting time

1h 45m


  • 1/2 cup (140g) Greek-style yoghurt
  • 1 tbs ground cumin
  • 1 tbs ground coriander
  • 2 tsp smoked paprika
  • 1 garlic clove, crushed
  • 1 tbs thyme leaves
  • 1.6kg Graze Lamb Half Leg Roast
  • 12 small tortilla wraps
  • Thyme sprigs, to serve
  • 300g pkt Coles Kitchen Quinoa Tabbouleh Salad
  • Hommus, to serve
  • Lemon wedges, to serve



Preheat a covered barbecue on medium. Alternatively, preheat oven to 200ºC. Combine the yoghurt, cumin, coriander, paprika, garlic and thyme leaves in a large bowl. Add the lamb and rub yoghurt mixture all over to coat. Place the lamb in a disposable baking tray and roast in the prepared barbecue using indirect heat, or in the oven, for 1¾ hours for medium or until cooked to your liking. Loosely cover with foil and set aside for 10 mins to rest.


Meanwhile, heat a barbecue grill or chargrill on high. Cook the wraps on the grill for 1-2 mins each side or until lightly charred. Transfer to a plate and cover to keep warm.


Slice the lamb and sprinkle with thyme sprigs. Serve with the wraps, salad, hommus and lemon wedges.

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.