Mediterranean Lamb and Tzatziki Wrap

• 800g boneless lamb shoulder, trimmed of excess fat 

• 1½ tbsp olive oil 

• 2 garlic cloves, crushed 

• Juice of ½ lemon 

• 1 rosemary sprig, leaves finely chopped 

• ¾ cup salt-reduced chicken stock 

• 4 Helga’s Mediterranean Wraps 

• 2/3 cup pre-made tzatziki 

• 60g mixed salad leaves 

• 1 red onion, chopped

• 40g feta cheese, crumbled
• 1 capsicum

1. Preheat the oven to 160°C (140° fan-forced). Line a roasting tin with baking paper. 

2. Place lamb in the centre of a roasting tin. Using a small, sharp knife make incisions over lamb. In a small bowl combine oil, garlic, and lemon juice and rosemary. Drizzle marinade over lamb, season and pour stock around the base. Cover with foil and cook for 2-2 ½ hours or until meat is tender and cooked to your liking, adding a little more stock during the cooking time, if necessary. Remove from oven and rest for 20 minutes. Shred lamb using 2 forks. 

3. Meanwhile, spray a large chargrill pan with olive oil and heat over medium-high heat. Cook capsicum for 2-3 minutes on each side or until charred and tender. Set aside on a plate. 

4. Place wraps onto serving plates, spread with tzatziki, and top with salad leaves, capsicum and lamb. Sprinkle with feta and oregano to serve 

TIP:

Use any leftover pulled roasted meat for these wraps – pork, beef or chicken would also be delicious. Save any leftover lamb for tomorrow’s Helga’s wrap.

Swap tzatziki for hummus or lemon yoghurt tahini sauce.