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Dinner | Meat

Greek lamb wraps with tzatziki

Delicious way to deal with toxins and support your immune system

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Greek lamb wraps with tzatziki recipe
Serves:
6
Preparation:
40 Mins
Cooking:
40 Mins
High FODMAP:
Yes
Allergens:
Milk, Lactose, Gluten, Sulphur dioxide
Check Your Own Recipe

What are the health benefits of Greek lamb wraps with tzatziki?

Delicious way to deal with toxins and support your immune system

 

Ingredients

Method

Ingredients

1g/2 bay leaves nutritional information
1g/2 bay leaves
100g cucumber sliced nutritional information
100g cucumber sliced
24g/4 garlic cloves nutritional information
24g/4 garlic cloves
6g/1 small garlic clove, crushed nutritional information
6g/1 small garlic clove, crushed
170g pot greek yogurt nutritional information
170g pot greek yogurt
1.5kg boneless leg of lamb nutritional information
1.5kg boneless leg of lamb
25ml/juice of 1 lemon nutritional information
25ml/juice of 1 lemon
5g/handful mint leaves, chopped nutritional information
5g/handful mint leaves, chopped
60ml/4 tbsp olive oil nutritional information
60ml/4 tbsp olive oil
6g/1 tbsp dried oregano nutritional information
6g/1 tbsp dried oregano
Salt and pepper to taste nutritional information
Salt and pepper to taste
6g/1 tbsp fresh thyme nutritional information
6g/1 tbsp fresh thyme
300g wholemeal pittas, toasted to serve nutritional information
300g wholemeal pittas, toasted to serve
More about these ingredients

Method

Simply follow our simply laid out recipe:

1) Preheat heat the oven to 220C/200C fan/gas 7.
2) To make the marinade, mash the 4 garlic cloves to a paste using a pestle and mortar. Mix with the olive oil, lemon juice, oregano and thyme leaves, and season.
3) Butterfly the lamb, or ask your butcher to do it. Place in a large dish.
4) Pour the marinade over the lamb and massage well into the meat.
5) Leave the lamb to marinate for at least 1 hr or longer in the fridge, but no longer than overnight.
4) Place the lamb in a shallow roasting tin and roast for 30 mins for pink or 40 mins for well done, turning halfway through.
5) Leave the meat to rest for 10 mins before carving.
6) Meanwhile, make the tzatziki. Grate the cucumber, sprinkle with a pinch of salt and squeeze out all the liquid. Mix with the yogurt, garlic and mint.
7) Carve the lamb into thick slices and serve with the tzatziki wrapped up in warm flatbreads.

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