Gary and George show us how to make Lamb Souvlaki for four.
Ingredients
• 100ml extra virgin olive oil
• 500g lamb shoulder, boned
• 5 cloves garlic, halved vertically
• 1 sprig rosemary
• 1 sprig lemon thyme
• 125ml white wine
• 400ml chicken stock
• 4 pita breads
• 50g Dijon mustard
• 25g patate tiganites
• ¼ red onion, finely shaved
• ¼ bunch parsley, leaves picked
• 4 sheets Dodoni paper
• Salt and pepper to taste
Method
Heat extra virgin olive oil in a heavy based saucepan and seal off lamb.
Add garlic, rosemary, lemon thyme and white wine.
Reduce liquid by 2/3 and season with salt and black pepper to taste.
Add chicken stock and braise until tender at 97°C.
Remove meat, strain liquid into a clean pot. Bring to the boil, remove scum and reduce to a sauce consistency.
Shred lamb and add to sauce. Keep warm.
Brush pita breads with extra virgin olive oil and warm in a hot oven for 3 minutes.
Lay out Dodoni paper, place a pita on top and smear with Dijon mustard.
Top with lamb, fries, onion and parsley. Roll up and serve!
