EPIC LAMB KEBABS

COOK the lamb until it’s gnarly and almost burnt-looking, but still blushing inside – it’s the contrast that’s the thing of beauty. Hugged in a flatbread, topped with super-fresh sunshine salad, humble chips and a dollop of yoghurt – fantastic!

1.4kg lamb shoulder, bone out 2 cloves of garlic

3 lemons

1 heaped tablespoon dried oregano , ideally the flowering kind

100g feta cheese

150g natural yoghurt

½ teaspoon smoked paprika

CHIPS

1.6kg potatoes

1 tsp dried oregano, ideally the flowering kind

Olive oil

350g self-raising flour, plus extra for dusting

350g natural yoghurt

SUNSHINE SALAD

1 red onion

1 large ripe tomato 1 cucumber

½ a white cabbage (400g) 1 tbs white wine vinegar Extra virgin olive oil

Preheat the oven to 200ºC.

Score a criss-cross pattern into any fat on the lamb, then cut into 2cm thick slices.

Peel the garlic and finely grate over the lamb with the zest of 1 lemon, then squeeze over its juice. Sprinkle over the oregano and season with a big pinch of sea salt and black pepper.

Rub all over the meat, cover and marinate in the fridge for 30 minutes.

For the chips, scrub the potatoes and slice into 1.5cm thick sections, then parboil in a pan of boiling salted water for 6 to 8 minutes. Drain in a colander, leave to steam dry for 2 minutes, then lightly shake the colander to chuff up the chip edges.

Divide between two baking trays, then season with salt, pepper and the dried oregano. Drizzle each tray with 2 tbs of olive oil and toss to coat. Roast in a single layer for 35 to 40 minutes, or until golden and crisp, turning halfway.

To make the flatbreads, mix the flour, yoghurt and a pinch of salt together into a dough.

Knead on a flour-dusted surface for 1 minute to bring it all together. Roll into 8 balls. Cover with a damp cloth.

Thread the lamb on to a long, metal skewer to make one epic kebab (or split between two, if you prefer).

Preheat a griddle or barbecue to high, then cook the lamb for 15 minutes, or until dark and gnarly all over, turning regularly. Transfer to a baking tray and roast in the oven for 5 minutes, or until just cooked through but still slightly blushing.

For the salad, peel and coarsely grate the red onion with the tomato, cucumber and cabbage. Drizzle over the vinegar, add 2 tbs of extra virgin olive oil, season to perfection, then toss together.

Roll the flatbreads out on a clean flour-dusted surface into ½cm thick rounds. Reduce the heat under the griddle to medium and – in batches – cook the flatbreads for 1 minute each side, or until charred.

To serve, shave the meat off the kebab, drizzling over any resting juices. On a plate, drizzle the feta with a little extra virgin olive oil. Put the yoghurt into a bowl and sprinkle over the paprika. Cut the remaining lemons into wedges. Serve it all in the middle of the table and let your guests get stuck in.