Have a go at these tasty spiced yoghurt lamb wraps. Served with tabbouleh and hommus, it’s a winning dish.
Serves66
Cook time1 hr 45 mins1 hour 45 minutes
Prep time15 mins15 minutes, + 10 mins resting time
+ 10 mins resting time
Ingredients
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
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Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
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.
Step 2
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.
Step 3
Slice the lamb and sprinkle with thyme sprigs. Serve with the wraps, salad, hommus and lemon wedges.
Prep time15 mins15 minutes, + 10 mins resting time
+ 10 mins resting time
Ingredients
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
Description
Have a go at these tasty spiced yoghurt lamb wraps. Served with tabbouleh and hommus, it’s a winning dish.
Method
Step 1
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.
Step 2
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.
Step 3
Slice the lamb and sprinkle with thyme sprigs. Serve with the wraps, salad, hommus and lemon wedges.
