Fresh, healthy and unbelievably easy Greek style lamb lettuce wraps ready to get on your table in less than 20 minutes, served with tzatziki. Trust me, it does not get any better than this!
One of my favorite meals to try at a restaurant has to be lamb. I love my lamb. Now I am starting to sound like those hilarious Australia Day lamb ads…Eat your Lamb on Australia Day 🙂 Funny thing is, on average, an Aussie will eat around 6ookg of lamb during their lifetime (that is more than 1300lbs!). I kid you not! I’ve told you we LOOOOVE our lamb
I can’t help it, I am a meat lover! Who can say no to tender, still pink in the middle, chargrilled lamb?!
If you haven’t tried lamb on chargrill, I urge you to do it. Get the fire started! It is barbecue time this weekend with this amazing Greek style lamb recipe! The flavor is unbelievable.
You will not be able to stop eating these crisp lettuce cups, filled with tender lamb, topped with fresh tomato salad and a big spoon of fresh tzatziki on top A punch of flavors in a cup.
The most important step in making the perfect, Greek style lamb is the marinade! Don’t worry. The marinade is so simple to make. Just add extra virgin olive oil, oregano, thyme (fresh, if you have on hand), lemon juice, chopped onion and minced garlic. Allow how much time you have available for the lamb to get marinated. I would say that minimum is 15 minutes, because the steaks are thin (1 inch/ 2 cm). For bigger pieces of lamb allow more time.
Try these fresh, crispy cups with your friends, family, or with your guests, if you are throwing a party.
- ½ cup extra virgin olive oil
- juice from 2 lemons
- 4 garlic cloves minced
- 2 teaspoons oregano
- 2 teaspoons thyme
- salt and pepper
- 2 to matoes chopped roughly
- 1/2 small red onion thinly sliced
- 1 cucumber chopped
- 1 teaspoon oregano
- 2 tablespoons extra virgin olive oil
- 1 medium Iceberg lettuce
- 500 g butterflied lamb leg/ lamb steaks
- tzatziki to serve
In a medium bowl, combine all ingredients listed in the marinade and mix well. Place the lamb pieces and coat evenly, using your hands. Refrigerate for at least 15 minutes.
To make lettuce cups, place the cored lettuce in a large bowl of cold water and gently remove the leaves, one at a time and drain.
To make the salad, add chopped tomatoes, cucumber, onion and oregano in a bowl. Add half the oil and season. Toss to combine.
Heat a grill, barbecue or grilled pan and cook the lamb, in batches, for 2 minutes each side. Remove from heat and allow to rest for a couple of minutes. Then slice.
To serve, divide the sliced lamb among lettuce cups, top with tomato salad and add some tzatziki. Enjoy!
1. Don't overcook your lamb 🙂 It has to still be pink inside just like in the photos. The lamb will continue to cook while it is resting so don't leave it more than maximum 2 minutes on each side, depending on how thick is the cut.
2. If you remember/ have enough time, allow maximum time (up to 24 hours) available for the lamb to marinate. Because the lamb steaks are quite thin (1 inch/ 2 cm) a minimum of 15 minutes will be just enough to get those flavors. But if you can leave it more, will get better.