If you want to absolutely win grilling season this weekend, these sticky hot honey lamb lettuce wraps are exactly what you need to make! We loaded crisp, cold iceberg lettuce leaves with juicy, thinly sliced grilled Aussie lamb, sweet charred peaches, smoky corn, and a mountain of fresh cucumber herb salad. Everything sits on a thick, velvety layer of whipped feta, then gets finished with a glossy hot honey drizzle that hits every single flavour note.
The best part is how easy this is to prep ahead of time. You can marinate the lamb, blend the whipped feta, and pickle the shallots the day before, so dinner comes together in minutes once the grill is hot.
These Sticky Hot Honey Lamb Lettuce Wraps were created in partnership with Aussie Beef & Lamb.
Pasture-raised Australian lamb is known for its tender texture, mild flavour, and incredible versatility on the grill. Australian lamb is naturally nutritious and packed with protein, iron, zinc, omega-3s, B vitamins, and essential nutrients that support energy, immunity, and muscle function. Plus, Australian lamb is humanely and sustainably raised by generations of family farmers on natural grasslands.
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Why We Love This Recipe
- The Ultimate Flavour Contrast: Juicy, savoury grilled lamb meets a sweet, hot honey drizzle, creamy whipped feta, and a crisp, punchy cucumber herb salad.
- Textural Perfection: Every bite delivers a satisfying crunch from the fresh lettuce and cucumber paired with the tender, thinly sliced lamb.
- Great for Entertaining: Setting this up as a build-your-own wrap board makes for a gorgeous, interactive summer dinner party presentation.
- Perfect for High-Heat Grilling: This recipe maximizes your grill’s potential, beautifully charring the corn, sweet peaches, and marinated lamb all in one session.
What is Whipped Feta?
Whipped feta is a creamy, spreadable dip or base made by blending salty feta cheese with full-fat Greek yogurt, olive oil, lemon juice, and garlic. It transforms crumbly feta into a smooth, luxurious texture that holds up beautifully as a rich base layer in wraps, sandwiches, and grain bowls.
Ingredients
For the Lamb
- 2 lb boneless leg of Australian lamb
- 2 tablespoon olive oil
- 1 tablespoon lemon juice
- 3 medium garlic cloves, finely grated
- 1 tablespoon honey
- 1 ½ teaspoon kosher salt
- 1 teaspoon freshly ground black pepper
- 1 teaspoon dried oregano
- 1 teaspoon smoked paprika
- ½ teaspoon ground cumin
- ¼ teaspoon chilli flakes
Hot Honey Finish
- ¼ cup honey
- 1 to 1 ½ teaspoon chilli crisp oil (or Calabrian chilli paste)
- 1 teaspoon lemon juice
- 1 teaspoon warm water (plus more as needed)
- 1 pinch of salt
Pickled Shallots
- 2 medium shallots, thinly sliced
- ¼ cup apple cider vinegar (or red wine vinegar)
- ¼ cup water
- 1 tablespoon sugar
- ¾ teaspoon kosher salt
Whipped Feta
- 7 oz (200 g) feta, crumbled
- ½ cup full-fat Greek yogurt
- 1 tablespoon olive oil
- 1 tablespoon lemon juice
- 1 small garlic clove, grated
- 1 tablespoon cold water (plus additional 1 teaspoon at a time only if needed)
- Black pepper, to taste
Cucumber Herb Salad
- 1 English cucumber
- ½ teaspoon kosher salt (for drawing out moisture)
- 2 tablespoon finely chopped parsley
- 1 tablespoon finely chopped mint
- 1 tablespoon finely chopped dill
- 1 tablespoon olive oil
- 1 tablespoon lemon juice
- Black pepper, to taste
- Up to ⅛ teaspoon additional kosher salt (only if needed)
Peaches & Corn
- 2 ripe but firm peaches, halved and pitted
- 2 ears corn, husks removed
- 1 teaspoon olive oil
- 1 pinch of salt
For Serving
- Iceberg lettuce (using the large outer pieces makes fantastic, crunchy wraps) or 1 to 2 heads of butter or little gem lettuce for smaller wraps.
- Extra mint, parsley, or dill for garnish
- Lemon wedges (optional)
See the recipe card below for quantities.
Instructions
Marinate the Lamb
Trim excess exterior fat from the lamb, leaving a thin ⅛-inch (3 mm) layer. Butterfly the thickest sections of lamb by slicing horizontally parallel to the cutting board, unfolding meat flaps like a book to achieve a uniform 1-inch (25 mm) thickness. Whisk olive oil, lemon juice, garlic, honey, salt, pepper, oregano, smoked paprika, cumin, and chilli flakes in a large bowl. Rub marinade over lamb surfaces, cover, and refrigerate 30 minutes up to 8 hours. Remove lamb from refrigerator 30 minutes before grilling to take off chill.
Pickled Shallots
In a small bowl or jar, combine the shallots, vinegar, water, sugar, and salt. Stir well and let stand at room temperature for at least 30 minutes.
Make sure the shallots are all submerged in the liquid.
Whipped Feta
In a food processor, blend the crumbled feta, Greek yogurt, olive oil, lemon juice, and garlic until mostly smooth. Add 1 tablespoon of cold water and blend again. Add additional cold water only 1 teaspoon at a time if needed to reach a smooth, thick, and spoonable consistency that is not runny. Season with black pepper and refrigerate until ready to use.
Cucumber Herb Salad
If the cucumber is very thick, halve it lengthwise first. Slice thinly on a bias and toss with ½ teaspoon of kosher salt. Let stand for 10 minutes to draw out excess moisture, then pat very dry with paper towels. Transfer to a bowl and toss with the parsley, mint, dill, olive oil, lemon juice, and black pepper. Taste before adding any more salt, adding up to ⅛ teaspoon only if needed. Refrigerate until ready to serve.
Hot Honey
In a small bowl, stir together the honey, chilli oil or Calabrian chilli paste, lemon juice, warm water, and a pinch of salt. Taste and adjust the heat level if desired. The texture should be fluid and glossy so it can drizzle easily over the lamb; stir in another teaspoon of warm water if it feels too thick.
Prepare the Grill
Preheat your grill to medium-high heat, aiming for a temperature between 425°F and 450°F (218°C and 232°C). Clean and oil the cooking grates well.
Grill the Peaches and Corn
Lightly brush the peaches and corn with olive oil and season with a pinch of salt. Grill the peaches, cut-side down, for 2 to 4 minutes, until nicely marked and lightly softened. If the peaches are still quite firm, briefly grill the skin side for 30 to 60 seconds. Grill the corn, rotating every 2 to 3 minutes, until lightly charred and tender, about 8 to 10 minutes total. Transfer to the upper rack or on a tray to cool slightly. Slice the peaches into slim wedges and cut the corn kernels away from the cob. You can leave the skin on or off.
Grill the Lamb
Lightly shake off any excess marinade before placing the lamb over direct heat. Grill, turning as needed, until well browned with a good char in spots. Pull the lamb off the grill when it reaches your desired internal temperature on an instant-read thermometer:
- Medium-Rare: 123°F to 126°F
- Medium: 129°F to 132°F
➡️Note: The internal temperature will continue to rise about 5 degrees while resting. For an open, boneless leg of lamb, expect a total grill time of 14 to 22 minutes, depending on thickness. If flare-ups occur, move the meat temporarily to indirect heat. Let the lamb rest on a cutting board for 10 to 15 minutes.
Slice and Finish the Lamb
Slice the rested lamb thinly across the grain. Drizzle with a portion of the hot honey and toss lightly, just enough to coat and give the slices a beautiful gloss without drowning them. Reserve the remaining hot honey for final assembly.
Build the Lamb Lettuce Wraps
Lay out your lettuce leaves. For fuller wraps or easier rolling, overlap 2 leaves slightly. To each wrap, add a generous swipe of whipped feta, a warm pile of sliced lamb, a few peach wedges, a spoonful of charred corn, a small mound of cucumber herb salad, and a few pickled shallots. Top with extra fresh herbs and a final drizzle of hot honey.
Serve as open-faced lettuce wraps, or roll in parchment paper for easier serving.
➡️Tip: Give the cucumber salad and pickled shallots a thorough drain before assembling your wraps; keeping the extra juices off the plate ensures every bite stays perfectly crisp and structurally sound.
Tips, Substitutions & Serving Suggestions
- Best Lettuce Choice: Large outer pieces of iceberg lettuce are our absolute favourite choice for these wraps, providing the ultimate sturdy, extra-crunchy base. If you prefer a softer, more pliable option, butter lettuce (such as Boston or Bibb) or little gem lettuce also work beautifully-just double up the leaves if they are on the smaller side for extra structure.
- How to Build & Fold Lettuce Wraps with Rolled Parchment: For a picture-perfect visual cut, use your large iceberg lettuce leaves (or two overlapping butter lettuce leaves). Keep the whipped feta as the base layer, followed by the lamb, corn, cucumber salad, and finally the peaches and shallots. Avoid overfilling with wet ingredients. Wrap the lettuce snugly in a sheet of parchment paper and let it sit for 1 to 2 minutes before slicing diagonally so it holds its shape.
- Working with Ripe Peaches: If your peaches are already perfectly ripe and sweet, grill them briefly over a slightly gentler or indirect heat zone so they get beautiful grill marks without collapsing into mush.
- Add Extra Richness: If you want even more volume and creaminess in your wraps, add a few thin slices of fresh avocado directly over the whipped feta layer.
- Amp Up the Heat: For those who love an extra kick, set out a small bowl of extra chilli crisp or hot honey on the table so guests can boost the spice level to their liking.
- Make-Ahead Strategy: You can marinate the lamb and prepare both the pickled shallots and the whipped feta up to 1 day ahead of time, storing them covered in the refrigerator. This cuts down your dinner-time prep significantly.
- Portion Guidance: With 2 lb (907 g) of boneless lamb, this recipe easily yields 8 to 12 generous wraps, providing enough filling for 4 hungry adults at roughly 2 to 3 wraps per person.
Love These Lamb Lettuce Wraps? Try These Recipes Next:
- Slow Roasted Greek Lamb Shoulder with Roasting Pan Potatoes
- Charcoal Grilled Lamb Lollipops with Herb-Garlic Sauce
- Gochujang Honey Glazed Leg of Lamb
- Grilled Lamb Chops with Poblano Board Sauce
📖 Recipe
Sticky Hot Honey Lamb Lettuce Wraps
Ingredients
For the Lamb
- 2 lb boneless leg of Australian lamb
- 2 tablespoon olive oil
- 1 tablespoon lemon juice
- 3 medium garlic cloves finely grated
- 1 tablespoon honey
- 1 ½ teaspoon kosher salt
- 1 teaspoon freshly ground black pepper
- 1 teaspoon dried oregano
- 1 teaspoon smoked paprika
- ½ teaspoon ground cumin
- ¼ teaspoon chilli flakes
Pickled Shallots
- 2 medium shallots thinly sliced
- ¼ cup apple cider vinegar or red wine vinegar
- ¼ cup water
- 1 tablespoon sugar
- ¾ teaspoon kosher salt
Whipped Feta
- 7 oz feta, crumbled 200 g
- ½ cup full-fat Greek yogurt
- 1 tablespoon olive oil
- 1 tablespoon lemon juice
- 1 small garlic clove grated
- 1 tablespoon cold water plus additional 1 teaspoon at a time only if needed
- Black pepper to taste
Cucumber Herb Salad
- 1 English cucumber
- ½ teaspoon kosher salt for drawing out moisture
- 2 tablespoon finely chopped parsley
- 1 tablespoon finely chopped mint
- 1 tablespoon finely chopped dill
- 1 tablespoon olive oil
- 1 tablespoon lemon juice
- Black pepper to taste
- Up to ⅛ teaspoon additional kosher salt only if needed
Hot Honey Finish
- ¼ cup honey
- 1 to 1 ½ teaspoon chilli crisp oil or Calabrian chilli paste
- 1 teaspoon lemon juice
- 1 teaspoon warm water plus more as needed
- 1 pinch of salt
Peaches & Corn
- 2 ripe but firm peaches halved and pitted
- 2 ears corn husks removed
- 1 teaspoon olive oil
- 1 pinch of salt
For Serving
- Iceberg lettuce using the large outer pieces makes fantastic, crunchy wraps or 1 to 2 heads of butter or little gem lettuce for smaller wraps.
- Extra mint parsley, or dill for garnish
- Lemon wedges optional
Instructions
Marinate the Lamb
- Trim excess exterior fat from the lamb, leaving a thin ⅛-inch (3 mm) layer. Butterfly the thickest sections of lamb by slicing horizontally parallel to the cutting board, unfolding meat flaps like a book to achieve a uniform 1-inch (25 mm) thickness. Whisk olive oil, lemon juice, garlic, honey, salt, pepper, oregano, smoked paprika, cumin, and chilli flakes in a large bowl. Rub marinade over lamb surfaces, cover, and refrigerate 30 minutes up to 8 hours. Remove lamb from refrigerator 30 minutes before grilling to take off chill.
Pickled Shallots
- In a small bowl or jar, combine the shallots, vinegar, water, sugar, and salt. Stir well and let stand at room temperature for at least 30 minutes.
- Make sure the shallots are all submerged in the liquid.
Whipped Feta
- In a food processor, blend the crumbled feta, Greek yogurt, olive oil, lemon juice, and garlic until mostly smooth. Add 1 tablespoon of cold water and blend again. Add additional cold water only 1 teaspoon at a time if needed to reach a smooth, thick, and spoonable consistency that is not runny. Season with black pepper and refrigerate until ready to use.
Cucumber Herb Salad
- If the cucumber is very thick, halve it lengthwise first. Slice thinly on a bias and toss with ½ teaspoon of kosher salt. Let stand for 10 minutes to draw out excess moisture, then pat very dry with paper towels. Transfer to a bowl and toss with the parsley, mint, dill, olive oil, lemon juice, and black pepper. Taste before adding any more salt, adding up to ⅛ teaspoon only if needed. Refrigerate until ready to serve.
Hot Honey
- In a small bowl, stir together the honey, chilli oil or Calabrian chilli paste, lemon juice, warm water, and a pinch of salt. Taste and adjust the heat level if desired. The texture should be fluid and glossy so it can drizzle easily over the lamb; stir in another teaspoon of warm water if it feels too thick.
Prepare the Grill
- Preheat your grill to medium-high heat, aiming for a temperature between 425°F and 450°F (218°C and 232°C). Clean and oil the cooking grates well.
Grill the Peaches and Corn
- Lightly brush the peaches and corn with olive oil and season with a pinch of salt. Grill the peaches, cut-side down, for 2 to 4 minutes, until nicely marked and lightly softened. If the peaches are still quite firm, briefly grill the skin side for 30 to 60 seconds. Grill the corn, rotating every 2 to 3 minutes, until lightly charred and tender, about 8 to 10 minutes total. Transfer to the upper rack or on a tray to cool slightly. Slice the peaches into slim wedges and cut the corn kernels away from the cob. You can leave the skin on or off.
Grill the Lamb
- Lightly shake off any excess marinade before placing the lamb over direct heat. Grill, turning as needed, until well browned with a good char in spots. Pull the lamb off the grill when it reaches your desired internal temperature on an instant-read thermometer:Medium-Rare: 123°F to 126°FMedium: 129°F to 132°F
Slice and Finish the Lamb
- Slice the rested lamb thinly across the grain. Drizzle with a portion of the hot honey and toss lightly, just enough to coat and give the slices a beautiful gloss without drowning them. Reserve the remaining hot honey for final assembly.
Build the Wraps
- Lay out your lettuce leaves. For fuller wraps or easier rolling, overlap 2 leaves slightly. To each wrap, add a generous swipe of whipped feta, a warm pile of sliced lamb, a few peach wedges, a spoonful of charred corn, a small mound of cucumber herb salad, and a few pickled shallots. Top with extra fresh herbs and a final drizzle of hot honey. Serve as open-faced lettuce wraps, or roll in parchment paper for easier serving.
💬Tried this Recipe?
- We'd really appreciate a rating and quick review! It helps more home cooks find the recipe, and we love hearing what you think.
Video
Notes
Tips, Substitutions & Serving Suggestions
- Best Lettuce Choice: Large outer pieces of iceberg lettuce are our absolute favourite choice for these wraps, providing the ultimate sturdy, extra-crunchy base. If you prefer a softer, more pliable option, butter lettuce (such as Boston or Bibb) or little gem lettuce also work beautifully-just double up the leaves if they are on the smaller side for extra structure.
- How to Build & Fold Lettuce Wraps with Rolled Parchment: For a picture-perfect visual cut, use your large iceberg lettuce leaves (or two overlapping butter lettuce leaves). Keep the whipped feta as the base layer, followed by the lamb, corn, cucumber salad, and finally the peaches and shallots. Avoid overfilling with wet ingredients. Wrap the lettuce snugly in a sheet of parchment paper and let it sit for 1 to 2 minutes before slicing diagonally so it holds its shape.
- Working with Ripe Peaches: If your peaches are already perfectly ripe and sweet, grill them briefly over a slightly gentler or indirect heat zone so they get beautiful grill marks without collapsing into mush.
- Add Extra Richness: If you want even more volume and creaminess in your wraps, add a few thin slices of fresh avocado directly over the whipped feta layer.
- Amp Up the Heat: For those who love an extra kick, set out a small bowl of extra chilli crisp or hot honey on the table so guests can boost the spice level to their liking.
- Make-Ahead Strategy: You can marinate the lamb and prepare both the pickled shallots and the whipped feta up to 1 day ahead of time, storing them covered in the refrigerator. This cuts down your dinner-time prep significantly.
- Portion Guidance: With 2 lb (907 g) of boneless lamb, this recipe easily yields 8 to 12 generous wraps, providing enough filling for 4 hungry adults at roughly 2 to 3 wraps per person.
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