This light Mediterranean-inspired lamb recipe is great for summer and lots of fun if you have guests around as they can wrap their own parcels.


  • 450g / 1lb raw lamb from the leg, cut into thin shreds

  • 2 eggs, beaten

  • 140g / 5oz breadcrumbs, toasted

  • Vegetable oil, for frying

  • Little gem lettuce leaves, to serve

  • For the marinade

  • 6 cloves garlic, mashed

  • 1 x 5cm (2 in) piece fresh ginger, grated

  • 1 tsp chilli powder

  • 1 tbsp chopped coriander (plus extra to serve)

  • 4 tbsp Greek yoghurt

  • For the dip

  • 1/3 of the lamb marinade

  • 1 fresh chilli chopped finely

  • 1 tomato, diced

  • 2 spring onions diced finely

  • 2 tbsp Greek yoghurt


  • 1.

    Combine the marinade ingredients in a bowl. Keep 1/3 aside for the dip. Put the shredded lamb in the mixture and allow to marinate, overnight if possible.

  • 2.

    Dip the lamb shreds into the egg, separating them if possible, then fold into the breadcrumbs. As you coat the lamb, separate the pieces.

  • 3.

    Deep fry in small batches of lamb pieces in the hot oil until crispy and golden, about 3-4 minutes only.

  • 4.

    Use the marinade kept aside and mix with tomato, spring onion and chilli and more Greek yoghurt to make a dip.

  • 5.

    Serve the lamb with your dip, lettuce leaves and coriander. Get your guests to wrap the lamb and coriander in the lettuce leaves.

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