GREEK LAMB GYROS

The Greeks’ answer to doner kebabs: tender lamb and crunchy salad, wrapped in a toasted pitta SERVES 4 PREP 30min, plus marinating and pickling COOK about 10min

• 450g lamb leg steaks

• Large handful chopped mixed soft herbs, such as parsley, dill and mint, plus extra to serve

• 2tbsp harissa paste

• 3 garlic cloves, crushed

• 2tbsp olive oil

• Zest (finely grated) and juice 1 lemon

FOR THE PICKLED ONION

• 1 small red onion, finely sliced

• 1 red chilli, deseeded and finely sliced

• 1tbsp red wine vinegar

• ½tsp caster sugar

TO SERVE

• 4 pitta breads

• 1 Little Gem lettuce, thickly shredded

• 2 tomatoes, sliced

• ½ cucumber, sliced

• Plain yogurt

1 Put lamb, herbs, harissa, garlic, olive oil, lemon zest and juice into a food bag or non-metallic bowl and mix to coat well. Close/cover and chill for at least 4hr, or overnight.

2 In a small pan, mix pickled onion ingredients and ½tsp salt. Heat until just boiling. Remove from heat and set aside for 30min. Cover and chill until needed.

3 Heat a griddle or frying pan over medium-high heat. Cook lamb, reserving any leftover marinade, for 3min on each side, until charred and pink in the centre (cook for longer if you prefer). Transfer to a plate to rest for a couple of minutes.

4 Brush one side of each pitta with any remaining marinade. Griddle or fry to heat through and soak up any extra cooking juices. Slice lamb. Pile lettuce, tomatoes, cucumber, lamb and pickled onion on to pittas, then drizzle over yogurt. Sprinkle with extra herbs and serve.