Spatula, Spoon and Saturday

Eating and Cooking all the things in Melbourne

Lemon and Oregano Lamb Wrap with Garlic and Yoghurt Sauce

Just to prove to you how seriously behind in my blog posting I am, I would like to draw your attention to my Mother’s Day Roast Lamb post. Now you might also recall that Mother’s Day is actually in May here in Australia. Just before, I bought a whole leg of lamb (because the butcher wouldn’t sell me half) so I had the other half chucked into the freezer.

Less than a month later, I roasted the other half and turned it into this very blog post. Yay.

I got this idea from Tessa Kiros’ first book Falling Cloudberries, which is one of my favourite food books of all time. She had the idea to slow roast the lamb with lots and lots of lemon and oregano with potatoes and it sounded delicious so I gave it a go and it was a bit of a hit. Even the Kiwi visitors thought it was all right!

Lemon and Oregano Lamb:

  1. Half a leg of leg
  2. 1 tbsp of dried oregano
  3. 2 lemons
  4. 50 g. of butter
  5. Salt and pepper to taste
  6. Drizzles of olive oil

Preheat the oven to 220’c Stab the leg of lamb with a little knife. Season with plenty of salt and freshly cracked black pepper. Drizzle over some olive oil and massage the lamb with a bit of love. Sprinkle the oregano and squeeze the lemon juice all over the leg. Cut up the butter into little cubes and dot it on the lamb.

Place the lamb on a baking tray and pour a bit of water at the bottom of the making tray (about 1 cm). Bake for about 2.5 hours. Turn the heat down to 180’c after 15 minutes. Keep topping up water if necessary.

Garlic and Yoghurt Sauce

  1. 1 cup of Greek style yoghurt
  2. 1 small clove of garlic, crushed
  3. generous pinch of salt
  4. a drizzle of olive oil

Combine the garlic, yoghurt and salt togther. Drizzle with olive oil.

(Josh’s wrap, see how he lines everything up? Aww bless his cotton socks)


  1. Cos lettuce (or any crunch lettuce)
  2. Spanish onion
  3. Cucumber
  4. Flat-leaf parsley (important, don’t skip)
  5. Tomato

To serve, warm up some pita bread in the oven (wrap in foil and then place in the oven with the lamb at the end for about 10 minutes). Place some salad and lamb on the pita bread and drizzle with garlic & yoghurt sauce. Dig in.