Greek Style Lamb Lettuce Wraps

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!
Course Dinner
Cuisine Greek
Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings 4 servings
Author Adore Foods


  • Marinade
  • ½ cup extra virgin olive oil
  • juice from 2 lemons
  • 4 garlic cloves minced
  • 2 teaspoons oregano
  • 2 teaspoons thyme
  • salt and pepper
  • Salad
  • 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


  1. 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.
  2. 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.
  3. To make the salad, add chopped tomatoes, cucumber, onion and oregano in a bowl. Add half the oil and season. Toss to combine.
  4. 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.
  5. To serve, divide the sliced lamb among lettuce cups, top with tomato salad and add some tzatziki. Enjoy!

Recipe Notes

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.