Greek Lamb Wraps Recipes

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BARBECUED GREEK LAMB WITH TZATZIKI



Barbecued Greek lamb with tzatziki image

Follow our step-by-step guide to butterflying a leg of lamb, prepare with Greek flavours and roast or BBQ

Provided by Barney Desmazery

Categories     Dinner, Main course

Time 1h20m

Number Of Ingredients 12

4 garlic cloves
4 tbsp olive oil
juice 1 lemon
1 tbsp dried oregano
1 tbsp thyme leaf
2 bay leaves
1 leg of lamb , butterflied (see step by step guide)
flatbreads , to serve
½ cucumber , halved and deseeded
170g pot Greek yogurt
1 small garlic clove , crushed
handful mint leaves, chopped

Steps:

  • Mash the garlic to a paste with a pestle and mortar. Mix with the olive oil, lemon juice, oregano, thyme and bay, and season with a little salt and plenty of pepper. Place the lamb in a large porcelain dish. Pour the marinade over the lamb and massage into the meat. Leave the lamb for at least 1 hr at room temperature, or longer in the fridge, but no longer than overnight or the meat will become too soft.
  • To cook the lamb, fire up the barbecue, or heat the oven to 220C/200C fan/gas 7. To cook on the barbecue, wait for the coals to turn ashen, then lay the lamb on the grill and cook for 15 mins on each side for meat that is pink, or 20 mins on each side for well done. To cook in the oven, place the lamb in a shallow roasting tin and roast for 30 mins for pink or 40 mins for well done, turning the lamb halfway through. Leave the meat to rest for 10 mins before carving.
  • Meanwhile, make the tzatziki. Coarsely grate the cucumber, sprinkle with a pinch of salt and squeeze out all the liquid. Tip into a bowl with the yogurt, garlic and mint, and mix well. Carve the lamb into thick slices and serve with the tzatziki wrapped up in warm flatbreads.

Nutrition Facts : Calories 589 calories, Fat 42 grams fat, SaturatedFat 17 grams saturated fat, Carbohydrate 3 grams carbohydrates, Sugar 2 grams sugar, Protein 50 grams protein, Sodium 0.4 milligram of sodium

GREEK LAMB WRAPS



Greek Lamb Wraps image

This is a tasty, easy sandwich. The recipe is from Cooking Light Superfast Suppers. Posted for ZWT 2008.

Provided by Reddyrat

Categories     Lunch/Snacks

Time 13m

Yield 4 serving(s)

Number Of Ingredients 12

1 cup unpeeled cubed cucumber
1/2 cup reduced-fat sour cream
2 teaspoons red wine vinegar
1/3 cup crumbled feta cheese
1/4 teaspoon fresh ground black pepper
1/8 teaspoon dried mint flakes
1 lb lean boneless leg of lamb, cub into 1/4 inch slices
1 onion, cut into quarters and thinly sliced
1 teaspoon all purpose Greek seasoning
4 (8 inch) flour tortillas
1 large tomatoes, thinly sliced
1 cup packed baby spinach leaves

Steps:

  • Combine first 6 ingredients in a small bowl. Stir well. Cover and chill.
  • Coat a large nonstick skillet with cooking spray or a little olive oil. Add lamb and onion. Cook over medium-high heat, stirring occasionally, 6-7 minutes or until lamb is done. Remove from heat. Stir in Greek seasoning.
  • Divide lamb mixture evenly among 4 tortilla. Topp with cucumber sauce, tomato, and spinach. Roll up tortillas.

Nutrition Facts : Calories 431.5, Fat 17.2, SaturatedFat 7.8, Cholesterol 94.3, Sodium 608.3, Carbohydrate 36.6, Fiber 3.1, Sugar 4.5, Protein 31.6

GRILLED LAMB GREEK SALAD WRAP



Grilled Lamb Greek Salad Wrap image

Provided by Bobby Flay

Categories     main-dish

Time 2h45m

Yield 4 servings

Number Of Ingredients 17

1/4 cup olive oil
2 tablespoons lemon juice
1 tablespoon finely chopped lemon zest
4 cloves garlic, coarsely chopped
2 tablespoons coarsely chopped rosemary leaves
1 1/2 pound lamb tenderloin
4 pocketless pitas or Lavash
1 cucumber, peeled and cut into 1/2-inch dice
2 tomatoes, cut into 1/2-inch dice
1 small red onion, finely sliced
2 tablespoons mint chiffonade
Salt and freshly ground pepper
1 cup yogurt, drained
1/4 cup crumbled feta cheese
1/4 teaspoon cumin
1 tablespoon lemon juice
2 cloves garlic, finely chopped

Steps:

  • Whisk together olive oil, lemon juice, zest, garlic and rosemary in a medium shallow baking dish, add lamb and turn to coat. Marinate in refrigerator for 2 hours. Preheat grill. Grill lamb on both sides for 3 to 4 minutes for medium doneness. Let sit 10 minutes and slice into 1/4-inch thick slices.
  • Tomato Salad: Mix all ingredients together and let sit at room temperature for 30 minutes.
  • Feta Yogurt Sauce: Place 4 slices of lamb in the center of each pita. Top with tomato salad and drizzle with yogurt sauce.

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