Lamb Souvlaki

For an early week treat I thought we would have Lamb Souvlaki instead of a full meat and three veg dinner last night especially as I was fancying something different, plus they are quick and easy to make! Not to mention they go down a treat - yes another meal to be eaten with your hands - my kids are in heaven!! LOL

Lamb Souvlaki

Serves 6

Points per serve: 7

1 kg butterflied lamb leg (bone removed)

2 tablespoons olive oil

1 tablespoon dried rosemary chopped

2 teaspoons crushed garlic

2 tablespoons dry white wine (chardonnay)

6 souvlaki or lebanese wraps

5 - 6 iceberg lettuce leaves, shredded

2 ripe tomatoes, sliced

1 red onion, finely sliced

1/2 cup low fat natural yoghurt

2 teaspoons crushed garlic

salt

freshly ground black pepper

Combine olive oil, rosemary, garlic and wine in a dish. Add butterflied lamb roast and marinate for several hours, overnight if time permits.

Preheat oven to 180 deg C. Cover an deep oven tray with foil and place a rack inside. Lay the lamb on the rack and cook for approximately 10 minutes, remove from oven and turn over. Continue to cook for an additional 10 - 15 minutes or until lamb is cooked to your liking. Remove from oven, cover loosely with foil and allow to rest for 5 minutes before carving. When ready, slice lamb thinly.

While lamb is cooking, place yoghurt and garlic in a small bowl. Mix until completely and place in refrigerator to chill until required.

Lay a souvlaki bread on a chopping board and top with lamb, lettuce, tomato, onion, garlic yoghurt sauce, salt and pepper (and/or other toppings as desired), ensure you are placing the toppings in a line down the centre of the bread leaving a small portion at one end empty.

Folding the end over then wrap from one side to the other as tightly as possible. Secure with a napkin or a square of baking paper.

Other optional toppings (depending on your tastes) can include grated tasty cheese, tomato sauce, chilli sauce, hommus, cucumber slices, in fact the potential is endless....