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4 from 1 vote

Herb-crusted lamb wrap

Succulent lamb crusted with aromatic herbs and served in a homemade coriander flatbread with feta, coriander, olives, tomatoes and Sriracha. 
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Quick cook
Keyword: flatbread, lamb, wrap
Servings: 4 wraps
Author: Emily Leary


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
  • Salt

For the flatbread

  • 240 g 8.5 oz plain or wholemeal flour
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1 tsp ground coriander
  • 30 ml oil
  • 60 ml water
  • 50 ml whole milk

For the filling

  • 30 g 1 oz coriander, roughly chopped
  • 100 g 3.5 oz cherry tomatoes, halved
  • 50 g 2 oz feta, cubed
  • 50 g 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.