Eid Celebration Herb-Crusted Lamb Wrap

Name: Eid Celebration Herb-Crusted Lamb Wrap
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4 servings
Cuisine: Middle Eastern
Ingredients: 1½ lb (680 g) lamb loin, trimmed of excess fat; 3 tbsp (45 ml) extra-virgin olive oil; 1½ tbsp (11 g) sumac; ½ cup (15 g) fresh mint leaves, finely chopped; ½ cup (15 g) fresh flat-leaf parsley, finely chopped; 4 cloves (20 g) garlic cloves, minced; ½ tsp (2½ ml) black pepper, freshly ground; ¾ tsp (3.8 ml) sea salt; 1 cup (240 ml) plain Greek yogurt; 2 tbsp (30 ml) fresh lemon juice; 1 tbsp (15 ml) pomegranate molasses; ¾ cup (135 g) fresh pomegranate seeds (arils); 4 pieces (240 g) lavash bread; ½ medium (100 g) red onion, thinly sliced; ½ medium (150 g) cucumber, diced; ½ tsp (2½ ml) ground cumin

From the MyKitchenBank Kitchen

A festive Middle Eastern wrap featuring herb and sumac-crusted roasted lamb loin, fresh mint, pomegranate seeds, and a cooling yogurt sauce, all wrapped in soft lavash bread. Perfect for Eid celebrations or special occasions.

Prep: 20 min
Cook: 25 min
Wait: 15 min
Total: 1 hr
Makes: 4 wraps

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Steps

Before you start

Remove lamb from refrigerator 30 minutes before cooking to bring to room temperature
Preheat oven to 425°F (220°C)
Have all herbs and spices measured and ready
Prepare pomegranate by removing arils (seeds)

1
Make herb crust
- In a small mixing bowl, combine the chopped mint, parsley, minced garlic, sumac, ground cumin, sea salt, and black pepper.
- Stir in 2 tablespoons (30 ml) of the olive oil to create a paste-like herb mixture.
- Set aside.
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Ready when: Mixture resembles coarse paste
Tip: Make the herb paste fresh right before roasting so the herbs stay vibrant and don't turn dark.
2
Prepare lamb for roasting
- Pat the lamb loin dry with paper towels.
- Rub the entire surface with the remaining 1 tablespoon (15 ml) of olive oil, then press the herb mixture evenly over all sides of the lamb, coating thoroughly.
- Place in a 13×9-inch (33×23 cm) roasting pan.
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Ready when: Herb crust adheres to lamb
Tip: Pat the meat dry so the herb crust adheres properly and doesn't slide off during roasting.
3
Roast the lambOven 425°F / 220°C
- Place the lamb in a preheated 425°F (220°C) oven for 20–25 minutes, depending on your desired doneness.
- For medium-rare (145°F / 63°C), aim for the shorter time; for medium (160°F / 71°C), the longer time.
- The exterior should be deeply browned and fragrant.
- The herb crust will darken and crisp slightly.
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Ready when: Internal temperature reaches 145°F (63°C) for medium-rare or 160°F (71°C) for medium
Tip: Use a meat thermometer inserted into the thickest part without touching bone for an accurate reading. Lamb continues to cook as it rests.
4
Rest the lamb
- Remove the lamb from the oven and transfer to a cutting board.
- Tent loosely with foil and rest for 10–15 minutes.
- This allows juices to redistribute throughout the meat.
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Ready when: Meat is warm to the touch but easier to slice
Tip: Do not skip the resting period; it ensures tender, juicy slices.
5
Make yogurt sauce
- While the lamb rests, whisk together the Greek yogurt, lemon juice, and pomegranate molasses in a small bowl until smooth.
- Season to taste with a pinch of sea salt.
- This should be tangy and slightly sweet.
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Ready when: Sauce is smooth and well combined
Tip: Make this sauce just before serving so it's cool and fresh to balance the warm lamb.
6
Slice the lamb
- Slice the rested lamb against the grain into ½-inch (1.3 cm) thick slices.
- This makes it tender and easy to eat in the wrap.
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Ready when: Lamb is sliced cleanly and neatly
Tip: Cutting against the grain breaks up the muscle fibers, making each bite more tender.
7
Warm the lavash bread
- Warm the lavash bread in a dry skillet over medium-low heat for 30 seconds per side, or wrap in a slightly damp clean kitchen towel and microwave for 10 seconds.
- The bread should be pliable and warm, not hot enough to become brittle.
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Ready when: Bread is warm and flexible
Tip: Do not overheat the lavash or it will become stiff and may crack when rolling.
8
Assemble the wraps
- Lay a piece of lavash bread on a clean surface.
- Spread a thin layer of yogurt sauce (about 2 tablespoons / 30 ml) in the center.
- Arrange 4–5 slices of herb-crusted lamb on top.
- Add a small handful of pomegranate seeds, some thinly sliced red onion, and a few pieces of diced cucumber.
- Sprinkle with fresh mint leaves and a small pinch of sumac.
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Ready when: All ingredients are distributed evenly
Tip: Do not overfill the wrap or it will be difficult to roll and may tear. Less is more for a neat, manageable wrap.
9
Roll the wraps
- Fold in the left and right edges of the lavash about 2 inches (5 cm) toward the center.
- Then roll the wrap tightly away from you, keeping the edges tucked in as you roll.
- The wrap should be snug but not so tight that ingredients burst out.
- If desired, wrap the bottom half of the wrap in foil or parchment paper to hold it together and make it easier to eat.
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Ready when: Wrap is rolled tightly and edges are sealed
Tip: Rolling the wrap while the bread is still warm makes it more pliable and less likely to tear.

Good to know

Tips

Bring the lamb to room temperature 30 minutes before roasting to ensure even, gentle cooking. Cold meat will need longer in the oven and may overcook on the outside.
Sumac adds a bright, lemony tang to the herb crust. If you cannot find it, substitute with 1 tablespoon finely grated lemon zest mixed with ½ teaspoon salt.
This wrap is naturally gluten-free if you use certified gluten-free lavash; check the package label.
Pomegranate arils burst when you bite them, releasing a sweet-tart juice that balances the rich, salty lamb beautifully. Seed them fresh just before assembly to keep them intact.

Storage & reheating

Store leftover herb-crusted lamb slices in an airtight container in the refrigerator for up to 3 days. Reheat gently in a 300°F (150°C) oven for 5–10 minutes. Yogurt sauce and vegetable components should be prepared fresh for best flavor. Unassembled wraps do not store well; assemble just before serving.

Substitutions

lamb loin → Lamb tenderloin or beef tenderloin. Both cut cook quickly at high heat. Reduce roasting time by 2–3 minutes for beef, as it is more delicate than lamb.
lavash bread → Pita bread or flatbread. Warm pita the same way; it will give the wrap a slightly different texture but works well for holding the ingredients.
plain Greek yogurt → Labneh (strained yogurt) or sour cream. Labneh is thicker and tangier; sour cream is slightly less tangy. Both work as a cooling sauce.
fresh pomegranate seeds (arils) → Pomegranate juice drizzle or fresh diced tart apple. If pomegranate is unavailable, the juice adds tartness; apple provides sweetness and texture instead of seeds.