Lamb doner

“A great way to entertain, with everyone making up wraps to enjoy”

INGREDIENTS FOR THE LAMB DONER

450g lean minced lamb

2 red onions, finely chopped 2 garlic cloves

A good pinch of saffron, soaked in 2 tbsps water

1 tsp chopped fresh oregano 1 large egg, beaten

5 large mint leaves, finely shredded

¾ tsp ground cumin

¾ tsp ground coriander

½ tsp smoked paprika

½ tsp salt

Ground black pepper, to taste Rapeseed oil

FOR THE MINT YOGHURT

4 large mint leaves, finely shredded 100ml natural Greek yoghurt 1 tbsp chopped parsley ½ lemon, zest only

4 to 6 medium flatbread wraps, to serve Lettuce leaves, to serve 2 tomatoes, sliced, to serve

METHOD

1 Preheat the oven to 180°C/ fan 160°C/gas 4. Line a 900g loaf tin with parchment. Brush oil over the parchment. 2 Combine the lamb, onions, garlic, saffron and water, fresh oregano, beaten egg, mint leaves, ground cumin and coriander, smoked paprika and salt. Mix well and season with black pepper. Spoon the mix into the loaf tin and press down very well. 3

Drizzle over a little oil and cover with a piece of foil. Bake in the preheated oven for 30 minutes. Remove the foil and leave in the oven to brown on the top for 10 minutes. It is best for slicing to let it cool down. 4

For the mint yoghurt, combine the shredded mint, natural yoghurt, parsley and lemon zest together. 5 To assemble, warm the flatbread wraps, add a layer of lettuce leaves and tomatoes and place the lamb slices on top. Fold, wrap and spoon over some mint yoghurt to serve.