Lemon and thyme lamb wraps

Lemon and thyme lamb wraps


Serves 6-8


  • 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


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


Leave A Comment