This is gorgeous, seared and baked herb-crusted lamb neck fillet, wrapped up in a homemade coriander flatbread with fresh salad and feta to create a truly mouthwatering meal.
If you're hungry and in need of a quick lunch right now, you'll be pleased to hear I'll be bringing you a stunning, easy-to-make and gorgeous to eat lamb recipe.
Here's how to make this delicious Herb Crusted Lamb wrap.
For the lamb
- 2 lamb neck fillets (approx 800g/28 oz total), room temperature
- 1 tsp dried thyme
- 1 tsp dried oregano
- 1 tsp dried sage
- 2 tbsp olive oil
For the flatbread
- 240g (8.5 oz) plain or wholemeal flour
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1 tsp ground coriander
- 30ml (1 floz) oil
- 60ml (2 floz) water
- 50ml (1.7 floz) whole milk
For the filling
- 30g (1 oz) coriander, roughly chopped
- 100g (3.5 oz) cherry tomatoes, halved
- 50g (2 oz) feta, cubed
- 50g (2 oz) green olives, pitted
- 1.5 tbsp Sriracha
To make the lamb
Preheat oven to 200C/390F (180C/355F fan). Pat the lamb dry then season with salt and rub with 1 tbsp of olive oil.
Heat an oven-safe pan to a high heat and quickly seal lamb fillets on all sides.
Mix the thyme, oregano and sage with the remaining oil.
Spread over the tops of the fillets.
Put the dish into the oven and cook for around 15 minutes if you like your lamb rare, and an extra 5-10 minutes if you prefer it less pink. If you have a meat thermometer you can check more thoroughly - 145°F/60°C is medium rare, 160°F/70°C is medium and 170°F/75°C is well done. Meanwhile, you can make the flatbread.
To make the flatbread
In a large bowl mix the flour, baking powder, ground coriander and salt together.
Mix the oil, water and milk in a jug, make a well in the dry ingredients, pour in the wet.
Gently roll into a ball on a lightly floured surface – don’t over work, it’ll make the final result tough.
Cut the dough into four even chunks.
Work each piece in a round circle about 7 inches wide.
Put a nonstick pan on a high heat and cook each flatbreads for 30-60 seconds each side, so that it has just a tiny bit of colour – you don’t need longer. Wrap all the flatbreads in a warm, slightly damp tea towel as you work to keep them soft.
When your meat is cooked it should still be a little pink in the middle but not red or raw looking. Remove from the oven and cover the dish with foil to let the lamb rest for a couple of minutes. Transfer to a board and slice the lamb into 1.5cm pieces.
Grab one of your flatbreads and sprinkle with coriander and a generous portion of lamb.
Add a sprinkling of feta, tomatoes and olives.
Fold your flatbread in to create your wrap.
Tempted to try this lamb wrap recipe at home?
Pointers, tricks and troubleshooting tips for the perfect herb crusted lamb wraps
Are herb crusted lamb wraps easy to make?
This is a simple and satisfying recipe to make, you’ll feel chuffed when you’ve finished, knowing you’ve made every element of the meal including the wraps!
It might seem daunting at first, but it's actually pretty straightforward. Once the lamb is in the oven you can make the wraps which take no time at all, and as the meat rests you can prepare the rest of the fillings. Tearing up some fresh coriander, chopping up a few cherry tomatoes and some feta, easy. Pile everything into the wraps and dig in, yum!
Will I need any special equipment to make herb crusted lamb wraps?
Everything you need should be easy to find in most kitchens. For the lamb you’d ideally use an oven-safe pan, so you can sear the meat and cook it in the oven in the same pan. Don’t worry if you don’t have one, you can sear the meat in a frying pan and then transfer it onto an oven dish to finish cooking.
When you come to make the flatbreads you’ll need weighing scales and a mixing bowl, and jug, and of course a rolling pin to roll them out. The full list of equipment can be found on the recipe card below.
Where can I buy lamb neck fillet?
Lamb neck fillets are sometimes overlooked for more expensive classic cuts, but you shouldn’t have any trouble finding these at the supermarket or your local butchers.
They are perfect for this recipe because they are quite small so cook quickly. This cut of meat is often used in slow-cooked recipes like stews and casseroles but it works just as well in these wraps, searing the lamb brings a fresh off the grill vibe to this dish
How can I tell if the lamb meat has gone off?
The first thing to look for is the Use-By date, this should give you a good indication of whether or not the lamb is still safe to eat. Remember Use-By is normally found on quickly perishable foods and is the important one to follow, it means the food needs to be eaten by that date to avoid foodborne illness. Best-Before dates are an indication of quality, so the food will taste at its best, on or preferably before that date, but will still be safe to eat a day or so afterward. It may have lost some flavour or texture over time.
Anyway, back to the lamb, you’ve checked the date and made sure it's been stored correctly in the fridge. Now check the packaging isn’t damaged, open up the packet and if the meat has gone bad you might be able to smell rotting odors already. Fresh meat does have a slight smell, but it shouldn’t be strong or unpleasant.
The meat should feel firm, and if it looks like there is a slimy film covering the meat this is a sign it's gone off and should be discarded.
Are these wraps suitable for vegetarians or vegans?
As the main filling for these wraps is lamb it would not be suitable for vegetarians or vegans.
If you're cooking for a mix of meat, and non-meat eaters why not make up double the herb rub and use half to coat some chopped-up pepper and courgette to roast in the oven whilst you cook the lamb.
The wraps themselves contain dairy milk so to make this vegan you would need to use a plant-based alternative. I haven’t tried using plant milk for the wraps yet so let me know how you get on in the comments below. And the feta will also need to be replaced with a vegan alternative or some extra olives.
Are herb crusted lamb wraps gluten-free?
I’ve made my wraps with plain flour and baking powder which both contain gluten, so this recipe as it is would not be gluten-free.
If you want to enjoy this meal with someone who needs to avoid gluten you can try making the wraps with gluten-free flour and gluten-free baking powder. I haven’t tested the wraps with alternative flours yet, give it a go and let me know how you get on!
When cooking for someone with allergies and intolerances it's important to check all the ingredients are suitable, and anything else you might be serving with your wraps.
Is this herb lamb wrap keto-friendly?
When the wraps themselves are included this lunch would be too high in carbohydrates to be keto. The lamb and other fillings are more keto friendly so you could make a deconstructed wrap, a warm salad, and enjoy the lamb and tasty fillings without the carby wrap.
Is this herb lamb wrap safe to eat while pregnant?
There is nothing in this recipe that would usually course issues for a pregnant woman, as long as all the ingredients are in good condition, and the wraps are prepared and cooked hygienically.
The lamb should be served well cooked, so not still really pink in the middle which will take 20-25 minutes. You can use a probe thermometer to make sure the meat has reached 75C/170F to be sure.
A Mummy Too does not offer medical advice, if you need any more help or support please speak to a qualified health professional. The NHS website also has some fantastic clear and easy to follow guidance, a great source of info for mums to be.
What goes well with lamb wraps?
These herby lamb wraps are lunch in themselves. You could of course add some sides and extras to make this into the main meal of the day.
Why not make some of this yummy baba ganoush with fresh carrot and cucumber sticks for dipping, make a couple of extra flatbreads for dipping too! Or how about giving my Greek lentil salad a go, utilizing some of the same ingredients in a different way.
Can I make this recipe without fresh coriander?
I love fresh coriander, the unique flavour and freshness it brings to so many recipes. I know for some people it can be overpowering and quite unpleasant, even soapy. Studies have shown some people's particular genetic make-up means they are more sensitive to the smell of coriander, which in turn makes it taste like soap to them!
So if that's you, don’t ruin your lunch and use something you do like instead. Other fresh green herbs like mint will work well, or why not try some rocket or spinach too, have a play around and see what combination you like.
I haven’t got Sriracha sauce, what else can I use?
The red chilli sriracha sauce I’ve used in this recipe adds a real zing of heat and flavour to these wraps, originally from Thailand, this chilli sauce has become popular all over the world, not just as a dipping sauce, but as a convenient way to add heat to any dish you fancy really.
It's helpful having something like this on hand so we can adapt meals to our preferences, if someone doesn’t feel like being spicy they can just leave it off.
You could use a different chilli sauce as an alternative, or a simple dollop of plain yoghurt or garlic mayo if that's more to your tastes.
Can I add extra veggies to my herb crusted lamb wraps?
These wraps are loaded with all the lamb and a scattering of cherry tomatoes, feta and olives so there’s not much space left for extra veg.
Why not serve some veggies on the side in a leafy salad or some carrot sticks with hummus for dipping. These sweet potato fries are always a winner too!
How should I store herb crusted lamb wraps?
Any left over fillings will need to be kept in the fridge to keep them fresh. If you can, keep each element separate, but don’t worry if it's already been mixed together. Just pile everything into individual pots or a bowl together and cover with beeswax wraps.
As long as the wraps haven’t been in contact with the fillings yet, they can be kept in a sealed container in the cupboard.
How long do herby lamb wraps keep?
The filling will keep for 1-2 days in the fridge, and the wraps will keep for a couple of days in the cupboard, or for up to 3 months in the freezer.
How should I store leftover feta?
If you have leftover feta, that hasn’t been mixed with the other ingredients you can keep it fresher for longer in a saline solution in the fridge.
There's no need to do this if you're using it within a couple of days, but it will help keep feta for longer if you need to.
Put the feta into a clean container, and make up a 10% salt solution, so 100ml of cold water with 10g of salt dissolved into it in a jug.
Why not turn it into a science experiment for the kids, get them to stir the water until all the salt disappears.
Pour the saline solution over the feta until it's covered. You can use a fork to get the feta out when you’re ready to use it, to stop contamination, and use a bit of clean kitchen towel to dry off any excess moisture if you need to.
Can I leave my lamb wraps out on the counter?
Other than serving, the fillings for these wraps need to be kept in the fridge, and not left out on the side for too long. You can keep the flatbread well wrapped in the cupboard.
Can I make herb crusted lamb wraps ahead?
For me, the joy of this lunch is that it comes together quickly, and you can make it fresh just before serving. But if you want to spread the cooking time, and make some or all of the wrap ahead then you can.
As with most freshly made meals, they are usually best enjoyed on the day, but all the elements of these wraps will keep for an extra day or two if stored correctly.
Wraps, I find freezing wraps is the best way to store them if you want to keep them for more than a day. And if you’re feeling really organised you could make a double batch of wraps and freeze them all, saving time for a future lunch. Once the wraps have cooled completely pop them into a freezer bag with a piece of grease-proof paper between each one to stop them from sticking together. They will keep in the freezer for up to 3 months. You can reheat them from frozen, see notes below on reheating for more guidance.
Herb crusted lamb, cook the lamb as per the recipe and stop at the resting point. Allow the lamb to cool in a whole piece and put it into a suitable container to store in the fridge. It will keep for up to 3 days in the fridge, when making food ahead keep in mind you should only reheat food once after the initial cooking. You can enjoy the lamb cold or reheat before serving if you prefer.
Other fillings, the coriander, feta, and tomatoes are best prepared fresh just before serving, you can chop them up quickly as the wraps and lamb are reheating.
What’s the best way to make these lamb wraps to go?
That all depends on where you'll be eating lunch. If you have a kitchen or somewhere you can fill your wrap at lunchtime you might want to transport the fillings in a separate container and build your wrap just before you eat.
And if you need to be more mobile with your lunch then I would suggest making up the wrap and tightly wrapping it in tin foil, providing protection for the wrap, and keeping everything in place.
Either way, pop your wrap into a lunch bag with an ice pack to help keep everything fresh.
Can I keep my lamb wraps in the refrigerator?
Yes, the completed wraps should be kept in the fridge, if you have any leftovers. You can keep any empty wraps in a container in the cupboard but the fillings all need to be kept in the fridge.
Can I freeze herb crusted lamb, do the wraps freeze well?
Elements of this recipe freeze well, like the wraps and even the lamb, but the other fresh fillings won’t do so well in the freezer, so you’ll need to freeze the wraps or cooked lamb before they’ve been mixed with the other ingredients.
To freeze the wraps, allow them to cool completely before placing them into a freezer bag or suitable size container with a piece of parchment paper separating each wrap. The paper dividers mean you can get out what you need without all the wraps being frozen together. These wraps will keep in the freezer for 2-3 months.
Similar steps can be followed for the lamb. Make sure it's cooled down, aim to have the lamb in the freezer within 2 hours of cooking. Either keep the lamb as a whole piece or slice before you freeze, it will thaw out more quickly if you’ve pre-sliced. Put the lamb into a suitable container, and label with the date and what's inside. The lamb will keep in the freezer for up to 2 months. Thaw out in the fridge overnight before reheating.
What is the best way to reheat herb crusted lamb wraps?
If the wraps have been filled it might be best to enjoy them cold, you could try heating them in the microwave but the fresh coriander and feta might go soggy, and it will be hard to get the lamb up to temperature without spoiling everything else. If the fillings and wraps are all still separate you can just reheat the lamb and the wraps, leaving the other elements cold.
Lamb, I find it best to reheat the lamb in a frying pan, with a little oil over a medium heat. You can also reheat the lamb in the microwave, pop the slices onto a microwave-safe plate, and heat for 2-3 minutes. Whichever method you use, make sure the lamb is hot right through before serving.
Wraps can either be reheated in the microwave or in the pan that you used to cook them in. Add a few drops of water if needed, sprinkled over the wraps so they don’t dry out as you reheat them.
Can I make herb crusted lamb wraps in a different quantity?
You can really easily change the quantities for this recipe if you want to make more or less wraps. When you head down to the recipe card below you’ll see the servings are set to 4. Click on the servings and a little slider will appear that you can move up or down to get the number you want to make. All the ingredients will update automatically for you.
Can I cook the lamb in a different pan/tray?
I’ve used an oven-safe pan, that can also go on the hob and in the oven so I can sear the lamb, and then put it straight into the oven.
Not all oven dishes can go on the hob, like glass ones, and obviously, stovetop pans with plastic or wooden handles can’t go in the oven.
Don’t worry if you don’t have a pan that can do both, simply sear the lamb in a frying pan, and then transfer it into your oven dish to finish cooking.
Can I make the dough for my wraps in a stand mixer such as a KitchenAid or Kenwood Mixer?
Personally, I find it best to mix the dough by hand, as you just need to bring the wet and dry ingredients together enough to form a ball. It's important not to overwork, or vigorously mix the dough otherwise the wraps will turn out tough. If you find it easier to use a stand mixer then go ahead and use one, with the paddle attachment and mix on low speed, stop as soon as the dough is coming together.
How can I make sure the lamb is perfectly cooked?
There are a few steps to getting the lamb just right, and the cooking time will change depending on what just right is for you.
The start is the same, get your pan nice and hot before you put the lamb in, pat off any excess moisture, and season. Put the lamb into the pan and seal on all sides, this should only take a minute or two. Spread the herb rub over the top of the lamb before transferring it into the oven.
The oven cooking time depends on how you like it, it needs about 15 minutes to be cooked, this will give you rare lamb that is still quite pink, so increase the time to more well done you like it. If you have a probe thermometer you can check the internal temperature of the meat to see when it's done.
Why did my lamb wraps turn out dry and tough?
This could be for a number of reasons, if it's the lamb that is dry and tough, this could be because the pan wasn’t hot enough at the initial sealing stage so the moisture in the meat has escaped making it dry and tough. Next time, give the pan plenty of time to heat up before you add the meat.
The wraps themselves will also turn out dry and tough if the dough is overmixed, and if they are left out in the open air, without being wrapped in a damp tea towel after cooking. The damp tea towel helps keep the moisture in the wraps when they are still hot from being cooked, if you just leave them on the side the moisture will evaporate, drying out the wraps making them brittle and hard to roll into a wrap.
How can I add/change the flavours in this herb crusted lamb wrap?
I find wraps so adaptable and great for throwing together a tasty lunch with things from the fridge and cupboards. You can fill your wraps with all sorts of different things, pick one main filling the star of the wrap, like the lamb, add something leafy for freshness and brightness, and finally pick a few extra little flavour bursts that you can throw in on top.
Why not try switching the lamb for roasted veggies like peppers and aubergine, you can use the same herb rub. The fresh coriander can be replaced with other leafy greens like mint, rocket or spinach. Leave out the olives, if you don’t like them, and why not try chopped up sundried tomato instead of cherry tomatoes. You could even spread a dollop of hummus or mint yoghurt on the wraps before adding the other fillings.
Print this herby lamb wrap recipe
If you’d like to print this herb-crusted lamb in a quick coriander flatbread wrap recipe to try later, just hit the grey PRINT button on the recipe card below.
Herb-crusted lamb wrap
For the lamb
- 2 lamb neck fillets approx 800g/28 oz total, room temperature
- 1 tsp dried thyme
- 1 tsp dried oregano
- 1 tsp dried sage
- 2 tbsp olive oil
For the flatbread
- 240 g 8.5oz (8.47 oz) plain white flour (all purpose flour)
- 1/2 tsp (0.5 tsp) baking powder
- 1/4 tsp (0.25 tsp) salt
- 1 tsp ground coriander
- 30 ml (1.01 floz) vegetable oil (canola oil)
- 60 ml (2.03 floz) water
- 50 ml (1.69 floz) whole milk
For the filling
- 30 g 1oz (1.06 oz) fresh coriander (cilantro) roughly chopped
- 100 g 3.5pz (3.53 oz) fresh cherry tomatoes halved
- 50 g 2oz (1.76 oz) Greek feta cheese cubed
- 50 g (1.76 oz) 2 oz green olives pitted
- 1.5 tbsp Sriracha
To make the lamb
- Preheat oven to 200c (180C fan). Pat the lamb dry then season with salt and rub with 1 tbsp of olive oil.
- Heat an oven-safe pan to a high heat and quickly seal lamb fillets on all sides. Mix the thyme, oregano and sage with the remaining oil. Spread over the tops of the fillets.
- Put the dish into the oven and cook for around 15 minutes if you like your lamb rare, and an extra 5-10 minutes if you prefer it less pink. If you have a meat thermometer you can check more thoroughly - 145°F/60°C is medium rare, 160°F/70°C is medium and 170°F/75°C is well done. Meanwhile, you can make the flatbread.
To make the flatbread
- In a large bowl mix the flour, baking powder, ground coriander and salt together. Mix the oil, water and milk in a jug, make a well in the dry ingredients, pour in the wet and mix together.
- Gently roll into a ball on a lightly floured surface – don’t over work, it’ll make the final result tough. Cut the dough into four even chunks. Work each piece in a round circle about 7 inches wide.
- Put a nonstick pan on a high heat and cook each flatbreads for 30-60 seconds each side, so that it has just a tiny bit of colour – you don’t need longer. Wrap all the flatbreads in a warm, slightly damp tea towel as you work to keep them soft.To construct
- When your meat is cooked it should still be a little pink in the middle but not red or raw looking. Remove from the oven and cover the dish with foil to let the lamb rest for a couple of minutes. Transfer to a board and slice the lamb into 1.5cm pieces.
- Grab one of your flatbreads and sprinkle with coriander and a generous portion of lamb. Add a sprinkling of feta, tomatoes and olives. Fold your flatbread in to create your wrap.
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