Pulled Lamb Wraps with Beetroot Relish and Mint Yoghurt

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Slow-cooked lamb shoulder served in soft wraps with vibrant beetroot relish and cooling mint yoghurt for a fresh Australian-inspired wrap. This australian-inspired sandwiches & wraps ready in about 200 minutes pairs boneless lamb shoulder, olive oil, sea salt for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Cook: 180 min Serves 6 Australian cuisine 450 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 300°F. Rub 3 lbs boneless lamb shoulder with 2 tbsp olive oil, 1 1/2 tsp sea salt, 1 tsp black pepper, and 4 minced garlic cloves.
  2. Step 2: Place lamb in a roasting pan, cover tightly with foil, and roast for 3 hours until the meat is tender and easily shredded.
  3. Step 3: While lamb cooks, combine 1 cup chopped canned diced beetroot, 1/4 cup finely diced red onion, 1 tbsp honey, and 1/4 cup red wine vinegar in a bowl. Mix well and refrigerate to allow flavors to meld.
  4. Step 4: Mix 1 cup Greek yoghurt with 1/4 cup chopped fresh mint leaves and a pinch of sea salt to make the mint yoghurt sauce.
  5. Step 5: Once lamb is cooked, shred it using two forks. Warm 6 large flour tortillas in a dry skillet or microwave.
  6. Step 6: Assemble wraps by spreading a spoonful of beetroot relish and mint yoghurt on each tortilla, adding a generous portion of pulled lamb, then rolling tightly to serve.

Equipment for this recipe

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Frequently asked questions

How long does Pulled Lamb Wraps with Beetroot Relish and Mint Yoghurt take to make?

Total time is about 200 minutes (20 min prep + 180 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Pulled Lamb Wraps with Beetroot Relish and Mint Yoghurt?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep boneless lamb shoulder from drying out.

Can I substitute ingredients in Pulled Lamb Wraps with Beetroot Relish and Mint Yoghurt?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Pulled Lamb Wraps with Beetroot Relish and Mint Yoghurt for a different number of people?

The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Pulled Lamb Wraps with Beetroot Relish and Mint Yoghurt?

Australian sandwiches & wraps like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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