Lebanese Lamb Wrap

• 2 lb boneless rolled lamb leg roast
• 1 tbsp olive oil
• 1 tbsp fresh oregano, finely chopped
• 2 cloves garlic, finely chopped
• 1/2 lb cherry tomatoes, quartered
• 1 None Persian cucumber, halved lengthwise, sliced
• 1 None red onion, thinly sliced
• 3.5 oz feta cheese, crumbled
• 2 oz baby arugula
• 3 tbsp fresh parsley leaves
• 1 oz pitted black olives
• 4.5 oz hummus
• 4 pieces flatbread

1. Preheat oven to 400u0b0F. Place lamb on a rack in a roasting pan. Combine oil, oregano and garlic then brush over lamb. Roast for 1 hour, or until cooked to your liking. Let rest, loosely covered with foil, then thinly slice.
2. Meanwhile, combine tomatoes, cucumber, onion, cheese, arugula, parsley and olives. Season.
3. Spread hummus over flatbread. Top with lamb then salad. Wrap and serve.

olive oil, fresh oregano, garlic, cherry tomatoes, persian cucumber, red onion, feta cheese, baby arugula, parsley, black olives, flatbread

Taken from recipes-plus.com/api/v2.0/recipes/25044 (may not work)