• Helen Scott

Lamb Salad Wraps


As much as I love a good British roast, here is a lighter, more summery idea for when the weather is hot: roast your joint and wrap up slices with feta cheese, Harissa sauce, fresh mint, peas and yoghurt...

What you need:

1 leg of lamb - we used a rolled netted (bone-free) joint from MM Fresh

olive oil

Salt & pepper

1 dessert spoon of oregano

Few rosemary sprigs

3 cloves garlic

200g feta cheese

1/2 red onion, sliced into rings

Bunch of fresh mint

100ml Harissa sauce or redcurrant jelly if you prefer it not spicy

200ml Tzatziki or mix 4 slices of cucumber (finely chopped) and 8 leaves of mint with plain yoghurt

150g boiled peas

Half a cucumber sliced

4-8 wraps/tortillas

8 large lettuce leaves

3 large tomatoes quartered Pomegranate seeds (optional)


Weigh your lamb and cook it according to these instructions while you prepare the rest. We studded ours with 2 cloves of garlic and few sprigs of rosemary then massaged it with a little olive oil and dried oregano. For a 1.2kg joint, we roasted it, uncovered, at 190C for 90 minutes resulting in an ever so slightly rosy finish.

Either make a harissa sauce or buy one. We like the Belazu brand, sometimes available at Great. If you find it too hot, dilute it with plain yoghurt until it's the right heat for you. If you would rather sweetness than spice, put out a bowl of redcurrant jelly. I usually use both.

Buy one or make a tzatziki by combining plain yoghurt with freshly chopped mint and cucumber pieces.

Wash and chop more cucumber, red onion, tomato and lettuce to put out in bowls on the table.

Boil your peas for a few minutes then transfer to a serving bowl.

Cube your feta and place it in a bowl garnishing with fresh mint.

Warm your wraps/tortillas or bread rolls and place on the table under a tea towel to keep warm.


Serves a family of 4-6.

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