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Tandoori Beer Lamb Wraps with Mango Mint Salsa and Harissa Feta Sauce

Servings 4 servings


For the lamb:

  • 2 lbs boneless leg of lamb
  • ½ cup (113g) Greek yogurt
  • ¼ cup (58g) pale ale or IPA beer
  • 2 tablespoons (28g) lemon juice
  • 2 large garlic cloves grated with a Microplane
  • ¼ teaspoon ginger grated with a Microplane
  • 2 teaspoons salt
  • 1 teaspoon garam masala
  • 1 teaspoon sweet paprika
  • ½ teaspoon ground cumin
  • ½ teaspoon turmeric
  • ¼ teaspoon ground cardamom
  • ¼ teaspoon dry mustard
  • pinch ground cloves
  • pinch cayenne

For the harissa sauce:

  • ¼ cup (56g) Greek yogurt
  • 1 tablespoon (15g) harissa
  • 1 tablespoon (14g) lemon juice
  • ½ teaspoon salt
  • 2 tablespoons feta

For the mango mint salsa:

  • 1 medium red mango diced
  • ½ large red onion diced
  • ¼ cup chopped cilantro
  • 2 tablespoons chopped fresh mint
  • 1 tablespoon (14g) lemon juice
  • ¼ teaspoon salt
  • ¼ teaspoon cayenne pepper

For the wraps:

  • 4 pieces Naan bread
  • Additional feta and cilantro optional


  • Add a long sheet of plastic wrap on a flat surface. Add the lamb to the center, fat side up.
  • Score the lamb in a diamond pattern on the top, just cutting through the fat layer.
  • In a medium-sized bowl stir together all of the remaining lamb ingredients.
  • Pour the mixture over the lamb. Gather up the plastic wrap and wrap the lamb tightly, using additional plastic wrap if needed.
  • Refrigerate for 1 hour, and up to 24 hours.
  • Preheat the oven to 400°F.
  • Remove lamb from plastic wrap, place the lamb on a wire rack over a baking sheet, place in the bottom 1/3 of the oven.
  • Roast until the internal temperature of the lamb is 135°F in the thickest part (use an oven-safe meat thermometer if possible), about 45 to 75 minutes. Remove from oven, allow to rest for 5 to 10 minutes (internal temp will rise to 140°F while it rests) before slicing into ½ inch strips.
  • In a small bowl, stir together all the mango salsa ingredients, set aside.
  • In a separate bowl stir together the harissa sauce ingredients, set aside.
  • Divide the lamb evenly between the four naan pieces. Top with desired amount of salsa, harissa sauce, and additional fetta and cilantro (if using). Serve immediately.