Souvlaki Lamb and salad wrap

INGREDIENTS 900g butterflied leg of lamb (boneless)

¼ cup lemon juice

¼ cup olive oil

2 cloves garlic, crushed

½ tsp salt ½ tsp cracked black pepper 1 Tbsp dried oregano

1 large red onion, cut into 8 wedges

200g cherry tomatoes

2 lemons, halved

To serve ½ cup fresh parsley leaves 3 Lebanese cucumbers, diced ½ cup kalamata olives, pitted flatbread wraps prepared tzatziki

METHOD 1. Combine lemon juice, olive oil, garlic, salt, pepper, and oregano, in a large dish or zip-top bag. Add lamb and turn to coat well. Set aside to come to room temperature. When ready to cook, drain excess marinade. 2. Thread onion wedges and tomatoes onto separate skewers. Brush with a bit of olive oil, and season with a pinch of salt and pepper. 3. Preheat a bbq to high. Cook lamb for 15 min – fat side down, then flip and cook a further 10 min, or until cooked to your liking. Transfer lamb to a serving platter, cover with foil and rest 10 min. 4. Cook onion and tomato skewers for 5 – 6 min, until tomatoes are blistered and onions are golden. Add lemon halves to bbq, cut-side down, and grill for a minute or two until just charred. 5. Toss parsley, cucumber and olives together in a bowl. Warm flatbreads. 6. Thinly slice lamb. Serve lamb and resting juices with grilled onion, blistered tomatoes, cucumber salad, pita breads, tzatziki, and lemon. TIPS • For a stronger flavour, marinate lamb in the refrigerator overnight. Why not try me in an airfryer? • Bring butterflied leg of lamb to room temperature, as you would when cooking on a pan or BBQ. • Preheat airfryer to 180°C for 10 minutes, before adding lamb. This helps with browning and keeps the inside moist. • Cooking in an airfryer takes roughly the same amount of time as cooking on a pan or BBQ. • A meat thermometer is the best tool for achieving desired doneness. Rare – 52°C. Medium Rare – 57°C. Medium – 63°C. Medium Well – 66°C.


recipe courtesy Australian lamb

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