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Photo of Lamb wraps by WW

Lamb wraps

Total Time
1 hr 35 min
20 min
15 min
Lemon and oregano marinaded lamb in a tasty wraps filled with lettuce, tomato, beetroot, finished with a yoghurt, dill and garlic dressing.


Olive oil

1 tbs

Lemon juice

2 tbs

Fresh oregano

2 tsp, finely chopped


2 clove(s), crushed

Lamb leg steak, raw

480 g, (Buy 600g), fat trimmed

Lebanese cucumber

1 medium, coarsley grated

99% fat-free, plain Greek yoghurt, unsweetened

cup(s), (80g)

Fresh dill

1 tbs, chopped

Wholemeal tortilla

192 g, mini wrap, (4 x 48g)

Iceberg lettuce

1 cup(s), shredded, (4 large leaves)


2 medium, sliced


1 medium, peeled, grated


  1. Prepare zesty oregano marinade by combining oil, lemon juice, oregano and one clove of garlic in a screw-top jar. Shake well. Pour marinade into a shallow dish large enough to hold the lamb in a single layer. Add lamb to marinade and turn to coat. Cover and refrigerate for 1 hour or up to 8 hours, turning occasionally. Remove from fridge 15 minutes before cooking.
  2. Heat a large frying pan on medium-high. Cook lamb, in batches, for 3 minutes each side for medium or until cooked to your liking. Transfer to a warm plate, cover loosely with foil and set aside to rest for 5 minutes. Thinly slice across the grain.
  3. Meanwhile, squeeze as much liquid as you can from cucumber. Combine with yoghurt, dill and reaming clove of garlic, and season with salt.
  4. Lay out wraps and spread with yoghurt mixture. Top with lettuce, tomato, beetroot and lamb. Top with another dollop of yoghurt mixture. Roll up to enclose filling.


TIP: Zesty oregano marinade also goes well with beef, pork or veal.