Lemon and thyme lamb wraps

    Lemon and thyme lamb wraps

    Serves:

    Serves 6-8

    Ingredients

    • 1.5kg lamb shoulder (bone in)
    • 1 handful thyme leaves
    • 2 medium lemons
    • 4 tbsp olive oil
    • 1 cup (250ml) white wine
    • 2 large zucchinis
    • 1 handful mint leaves
    • 2 tbsp olive oil
    • natural yogurt and soft wraps, to serve

    Method

    Step 1. Preheat oven to 140°C (120°C fan-forced) and bring the lamb to room temperature and assemble the other ingredients.

    Step 2. Rub lamb with the lemon, thyme and olive oil and season well.

    Step 3. Bring 4 tbsp olive oil to heat in a large casserole over high. Brown the lamb well on both sides then add the garlic, lemon wedges and white wine. Cover with a tight layer of foil or lid and place in the oven for four hours. To assemble, shred the tender lamb (I use two forks) onto a warm platter.

    Step 4. Peel the zucchini with a vegetable peeler and toss with the mint, lemon juice and olive oil then add this to the platter with a little plain yogurt and the wraps (warmed is best).

     

    Lamb wraps

    Serving Suggestions

    Note

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