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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.
600g Lamb Shoulder
30ml rapeseed oil
5g Ras el Hanout
Salt and pepper
20g Chopped coriander
1 red onion
25ml Red wine vinegar
10g chopped mint
40g Pomegranate seeds
100g Lambs Lettuce
Baxters IngredientsCool Cucumber & Dill Relish
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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