Lamb Shwarma
Combining Middle-Eastern flavours with our traditional Victorian Albert's chutney has given us a fla...
Lunch
Lamb Gyros
These Greek inspired Gyros (pronounced 'yee-rohs' in case you wondered) are perfect for an alfresco lunch with friends. You can even cook the lamb ahead of time and keep warm in the oven or BBQ, prep your accompaniments and let everybody help themselves when you're ready to eat. Super simple, super tasty summer eating.
Difficulty
Easy
Time
2 hours
Serves
4
Ingredients
600g Lamb Shoulder
30ml rapeseed oil
5g Ras el Hanout
Salt and pepper
50g Tahini
200g Yogurt
20g Chopped coriander
1 red onion
25ml Red wine vinegar
10g chopped mint
40g Pomegranate seeds
40g pistachios
100g Lambs Lettuce
1 Jar of Baxters Cool Cucumber and Dill Relish
4 flatbreads
Preparation
Pre heat oven to 160°C.
Rub the lamb with oil then sprinkle over Ras el Hanout.
Season then wrap in foil.
Place in the oven and cook for 2 hours or until the meat is falling apart.
Once the meat is ready shred using 2 forks.
Slice the red onion as thinly as you can.
Place in a bowl with the vinegar and mint.
Season and set aside.
Mix the tahini with the yogurt and coriander then season and set aside.
Top each flatbread with the tahini yogurt, pile up the meat then top with the onions.
Finish with the relish and sprinkle with the nuts and seeds.
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