Alive and Cooking

Lemon and Garlic Lamb Wrap

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1 kg lamb rump chops cut into 2 cm squares
½ brown onion chopped
2 tsp. crushed garlic
2 tbsp. extra virgin olive oil
2 tsp. dried oregano
½ preserved lemon chopped fine
200 ml. white wine
Salt and pepper
½ lettuce
1 cup of grated cheese
½ cup Natural yoghurt
6-10 tortilla breads
¼ bunch of mint


1. Combine the lamb, onions, garlic, olive oil, oregano, preserved lemon, white wine and sat and pepper in a Lock and Lock container and place in the fridge for 2 hours.

2. Strain the lamb from the marinade and fry in a hot pan until all sealed then place into an oven set to 200c for 20 minutes (I did mine on the BBQ, as it has a lid.)

3. To build a wrap place a smear of yoghurt onto the tortilla, sprinkle with cheese, lettuce, then a good helping of meat then “wrap.”

Lemon and Garlic Lamb Wrap