Low-Carb Spicy Lamb Feta Wrap Recipe

Lamb can get very expensive for premium cuts like loin, loin chops, and rack-of-lamb. But utilizing the so-called “cheap cuts”, such as shoulder and leg of lamb, you can comfortably feed a family of four for cheap!

The shoulder chops with the round bones are meatier, more tender, and milder. We also get ground lamb made from trimmings that come from the total animal which you can also trim and grind yourself. That’s actually what we do, because I like to know what’s going into our ground meat. But feel free to experiment with pre-packaged ground lamb.

Enjoy!

Low-Carb Spicy Lamb Feta Wrap

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For a delicious and healthy Ketogenic, low-carb option, enjoy our Spicy Lamb Feta Wrap for high-quality proteins, healthy fats, and a variety of low-carb vegetables. You can enjoy these satisfying flavors and textures while helping you maintain a healthy lifestyle by limiting unhealthy carbs.

Author: Susie T. Gibbs
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Yield: 4 1x

Ingredients

Units Scale

1 pound lamb chop, shoulder
1 tablespoon lemon zest
4 cloves garlic
3 tablespoons fresh rosemary leaves, or 1/2 tablespoon dried
3 tablespoons Italian flat leaf parsley, or 1 tablespoon dried
2 tablespoons fresh thyme leaf — or 1 teaspoon dried
2 tablespoons fresh oregano — or 1/2 teaspoon dried
1 tablespoon lemon juice — freshly squeezed
1 tablespoon Worcestershire sauce
1/4 cup olive oil
2 teaspoons kosher salt
2 teaspoons black pepper, freshly ground
1/2 cup feta cheese, crumbled
2 cups spring mix
4 Revolutionary Wraps (Recipe at )
1/2 cup Spicy Sriracha Mayo (Recipe at )
32 grape tomatoes

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Instructions

Wash and dry herbs. Strip leaves off the stems and roughly chop. Zest lemon and reserve. Squeeze 1/2 zested lemon and reserve juice. Press garlic cloves.
Rub both sides of lamb chops with pressed garlic. Season with fresh herbs, salt, and freshly ground pepper.
Sprinkle both sides with Worcestershire sauce and olive oil.
Cover and refrigerate lamb chops for at least 30 minutes, or up to 24 hours.
When ready to grill, take lamb out of ice box. I like meat to be cold when grilling because it gives me the time necessary over blazing hot heat (ignite or extra high) to brown the outside of the meat without moy-der-izing (murderizing) the inside and over cooking it.
We cook with a propane grill. The instructions would be the same for a gas grill. Feel free to use a charcoal grill or a George Foreman type of grill, or a grill pan. The recipe is flexible! You will have to adjust your cooking method accordingly.
Grilling Instructions for Propane Grill: Heat grill on ignite with the lid closed for about 3-5 minutes. You want it hot, hot, hotty devil, hot!
Place lamb chops over direct heat. Close lid. Don’t be scared.
Cook for 1 minute, lid down.
Open lid after 1 minute and cook for a second minute on that side with the lid up.
DON’T you dare touch that meat! Don’t touch it!
After two minutes on side 1, pour any marinade and herbs left on the plate used during marinating the lamb over the exposed side of lamb chops. (That’s the side that’s facing you while on the grill. You’re lookin’ at it!)
Using tongues, flip lamb chops. Close lid and cook for 1 minute, lid down. Try to use tongues and not a fork. Piercing the meat with a fork makes all the juices run out quicker!
Open lid after 1 minute and cook for a second minute on that side with the lid up. Again, resist the urge to fiddle with your lamb chops.
It’s now been 4 minutes, 2 more minutes of cooking to go.
Use tongues to flip lamb chops back over onto side 1, rotating lamb chop about 45 degrees when flipping.
Close lid and cook for 1 minute, lid down.
Open lid after 1 minute, use tongues to flip lamb chop over onto side 2, again rotating chop 45 degrees.
Close lid and cook for 1 minute, lid down.
Six minutes total cooking time over direct heat on the ignite setting, which should be the hottest setting on your grill, and times up! You’re done! So are the lamb shoulder chops.
Remove lamb chops from grill onto a clean plate and turn off grill.
Allow lamb chops to rest for 5 minutes prior to slicing. When ready to serve, slice meat thinly off of bones. Serve 3-4 ounces of cooked meat per person.

Notes

Exchanges: 0 Grain(Starch); 2 Lean Meat; 1/2 Vegetable; 0 Fruit; 0 Non-Fat Milk; 4 Fat; 0 Other Carbohydrates.

Sure, these lamb chops taste the best, and most closely match the recipe I describe, when using the precise combination of fresh herbs in the recipe, but the recipe is flexible! Most of my recipes are flexible! If you don’t have fresh herbs and are using dried herbs, use ½ to 1/3 of the quantity called for in the recipe. No Big Deal!

If you don’t have all the herbs, or don’t like the taste of a certain herb, omit it and use what you have! It will still taste delicious! I frequently use fresh herbs because I have them growing in pots on the patio – they’re free and give a great, fresh flavor to food, but dried works just fine too. Also, the taste of a fresh herb isn’t as aggressive. Many times you may think you hate a particular herb when it’s dried, but may actually love it in the fresh state!

As much as 1/2 of the herb crust is lost during the grilling process. You could very easily subtract 1 gram of carbs for cooking loss.

Feel free to use a ready-made low carb wrap. There are many that taste great. But, the trade-off is they all have soy in them. The Fluffy Chix Cook Revolutionary Wraps are a decent, soy-free wrap alternative that allows you to pick up a wrap with your hands.