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15 minutes
135 minutes
150 minutes
- 2kg lamb shoulder roast (bone-in)
- 2 garlic cloves, thinly sliced
- 2 fresh rosemary stalks, sprigs removed
- 1/2 lemon
- 750g frozen oven chips
- 6 white soft wraps
- 3 tomato, sliced
- 2 Lebanese cucumbers, sliced
- 125.00 ml bought tzatziki
- Preheat the oven to 180C. Place the lamb in a baking dish. Make 2cm deep incisions all over the lamb. Insert garlic slices and rosemary into the incisions. Drizzle lemon juice over the lamb and season with salt and pepper. Roast for 2 hours. Let it rest for 10 minutes before slicing thinly.
- Prepare the chips according to the instructions on the packet while the lamb is resting.
- Assemble the wraps on serving plates by layering tomato, cucumber, chips, lamb, and tzatziki. Season with salt and pepper, then fold up to enclose.
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