Lemon and thyme lamb wraps
- 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).
- A sprinkling of chopped fresh or dried chilli flakes is a good addition for the adults!
- You can use any herb combination you prefer here too, marjoram is gorgeous as is the traditional rosemary.
- Instead of wraps, soft dinner rolls are also beautiful.
- If you love lamb then try these Easy lamb koftas.
- These Greek-style lamb shanks have that distinct lemony flavour that most Greek dishes have.
- You can also make these Lamb and feta wraps with tzatziki. Lamb pairs beautifully with tzatziki.
- These Lamb and chickpea balls are a delicious finger food and work well in lunch boxes.
- Long slow cooking brings out the flavours in this Chargrilled lamb and vegetables
- This recipe was created by Sophie Hansen for Kidspot, New Zealand's best recipe finder. You can follow Sophie on Local is Lovely, Facebook, Twitter or Pinterest.