MAKES 4 (8 SMALL) PREP 20 MINS COOK 1 HOUR 10 MINS 1kg half lamb leg roast 2 garlic cloves, finely sliced 1 tbsp oil grated zest, 1 tbsp juice, 1 lemon 1 tsp dried oregano 8 small pita bread sliced lettuce, tomato, red onion, cooked oven fries, to serve
1 cucumber, seeds removed, grated 200ml tub Greek yoghurt 1 tbsp lemon juice 1 small garlic clove, crushed Preheat oven to hot, 200ºc. Line a small roasting dish with baking paper.
Using a small sharp knife, make 12 evenly spaced slits in lamb. Push garlic slices into slits. Rub all over with combined oil, zest, juice and oregano. Season to taste.
Roast lamb 20 mins, then reduce oven to 150°C. Roast a further 45-50 mins. Rest covered 15 mins. Then carve into thin strips.
In a bowl, mix all ingredients together and season.
Top each bread with lettuce, tomato, onion and lamb. Finish with a dollop of tzatziki and a handful of chips. Then roll up into cone shapes to serve.
“I first tried these hunger-busting treats when I was in Mykonos.” Jennene Plummer, Food Director