Greek cuisine is all about simplicity, and with less than 10 ingredients, this is about as simple as it gets. A mouthwatering combination of perfectly seared lamb with a golden brown, savory crust, seasoned with some dried oregano, and salty, tangy feta makes for a delicious wrap. It really pays to use some good feta; I used Bulgarian feta in brine.
See all recipes with feta.
- 1 Tablespoon canola oil
- 2/3 Pounds bone-in, 1-inch-thick lamb shoulder
- 2 Teaspoons dried oregano
- Sea salt and freshly ground black pepper, to taste
- Four 9-inch tortillas
- 1/2 large tomato, diced
- 1 Cup alfalfa sprouts
- 1/4 Pound feta
- 1/4 Cup tzatziki sauce (optional)*
Heat the oil in an 8-inch skillet over high heat until almost smoking. Season the lamb on both sides with the oregano and salt and pepper, to taste. Add the lamb and sear until golden brown on both sides, about 5 minutes per side.
Remove from the heat and let cool to room temperature. Dice the lamb finely and discard the bone. Divide up the lamb, tomato, sprouts, feta, and tzatziki sauce, if using, among the 4 tortillas and roll.