Servings:4
Ingredients
Lamb
1kg lamb rump from Hudson Meats
Feta from Hudson Meats
8 cloves minced garlic
4-5 sprigs of thyme
1 tbsp dried oregano
1 tbsp dried basil
1 tbsp ground onion
1 tsp salt
1 tsp pepper
2 tbsp olive oil
Other ingredients
Feta from Hudson Meats
Olives from Hudson Meats
2 cucumbers grated
150g Greek yoghurt
Juice from half lemon
1 tbsp finely chopped fresh dill
½ red onion thinly sliced
80 cherry tomatoes quartered
Salad leaves of choice
Flatbread to serve
Method
- Mix garlic, thyme, oregano, dried basil, onion, salt, pepper and olive oil together in a bowl. Rub this seasoning all lamb.
- Preheat the oven to 180C.
- Cook the lamb for an hour covered with foil. Remove the foil and cook for a further 10 minutes.
- Thinly slice lamb.
- Add cucumber, yoghurt, lemon juice and dill to a bowl and mix.
- Assemble by placing salad leaves down the middle of bread. Top with lamb then yoghurt sauce, onion, olives, cherry tomatoes and feta. Drizzle some juice from the roasting pan.
- Roll the wrap up