LAMB KEBAB

TAKES 2 HRS 10 MINS SERVES 4

2 lamb necks (approx 225g total) 1-2tsp baharat spice blend 2tsp vegetable oil 4 pittas 4 tomatoes, sliced ½ cucumber, thinly sliced 1 small red onion, peeled and thinly sliced FOR THE SAUCE 1tbsp tahini 1tbsp fat-free Greek yogurt ½ lemon juice

1 Heat the oven to 160C/gas 3. Put the lamb on a large piece of foil, season and rub in the spice, drizzle with the oil and wrap up loosely. Put the parcel in a roasting tin. Cook for

2 hrs, open up the foil for the last 20 mins. Rest for 20 mins before shredding the meat with two forks.

2 Mix the sauce ingredients and season to taste.

3 Grill the pitta then open and spoon in some of the sauce. Fill with the tomato, cucumber, meat, onion, then a little more tahini sauce.