What’s For Dinner – Slow Roasted Lamb Shoulder Wraps

This is one of our family favourites and is so easy. The kids love it and it uses a cheaper cut of lamb that is absolutely delicious. We use the roast lamb in wraps with rocket, hummus, yoghurt, harissa and whatever else you would like, the list is endless.


1 x lamb shoulder
1 bunch rosemary
1 head of garlic
Salt and pepper
Olive oil
Red onion sliced
Cherry tomatoes sliced
Hummus ( you can buy a pre made one or I have added a recipe for it below)
Harissa ( this is a smoky North African spice paste you can get from most deli’s, remember it is quite hot so use sparingly if you don’t like spice)

Method :

Preheat your oven to 220 c and then prepare your lamb. Place half the rosemary and garlic on the bottom of a roasting tray and place the lamb fat side up on top. Score the lamb and then rub with olive oil and season with salt and pepper. Place the rest of the rosemary and garlic on the top and cover title with foil. Place in the oven and turn the temperature down to 170c and cook for four hours.

Once it is done pull the meat off the bone and then prepare your tortillas.

Cooked Lamb

Spread with hommus, harissa and yoghurt and top with salad and then the beautiful lamb and then tuck in!!!!

Hummus ingredients:

1 tin chickpeas
Dried chilli
Lemon juice
Olive oil
Cumin seeds smashed in a mortar and pestle or ground cumin
Tahini (optional)
Salt and pepper

I have a thermomix so I whizz everything up and then add more olive oil and lemon juice as I go depending on your taste. ( I haven’t added measurements as this is one that you can freestyle depending on your tastes). If you don’t have a thermomix just throw it in a food processor or you can even mash the chickpeas up with a fork and get a fabulous chunky version.

The Joy Girls xx

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