This pita bread is based on a recipe in Rose Levy Beranbaum's
cookbook The Bread Bible. You'll need to begin this recipe
a day ahead.
125 ml (½ cup)olive oil1 cup(loosely packed) mint, coarsely chopped6garlic cloves, finely chopped2 tbspdried mintFinelygrated rind of 2 lemons2lamb shoulders (about 1kg each), trimmed, cut into 7cm pieces To serve:Greek saladPita bread6 gmdried yeast335 gm (2¼ cups)plain flour160 gm (1 cup)wholemeal flour2 tbspolive oilYoghurt, tahini and garlic sauce200 gmGreek-style yoghurt50 gmtahiniFinelygrated rind and juice of ½ lemon1garlic clove, finely grated
Combine oil, mint, garlic, dried mint and lemon rind in a large non-reactive container, add lamb, toss to coat and refrigerate overnight for flavours to develop.
For pita bread, combine yeast, 300ml water and a pinch of sugar in a jug and set aside until starting to foam (3-5 minutes). Combine flours and 2 tsp salt in the bowl of an electric mixer fitted with a dough hook, add yeast mixture and oil and knead until smooth (7-10 minutes). Transfer to a lightly oiled bowl, cover with plastic wrap and set aside until doubled in size (1-2 hours, or refrigerate overnight and bring to room temperature before rolling). Preheat oven to 225C. Divide dough into 8 and roll each out on a lightly floured surface to a 1.5cm-thick round, then rest for 10 minutes. Heat an oven tray or pizza stone in oven, place 2 dough rounds carefully on tray, spray with water and bake until golden and puffed (5-7 minutes). Repeat with remaining dough rounds and set aside.
Heat a charcoal barbecue to low heat. Thread lamb onto long metal skewers and grill, turning occasionally, until cooked to your liking (45-55 minutes for medium), then set aside to rest (15 minutes).
Meanwhile for tahini, yoghurt and garlic sauce, combine ingredients in a bowl, season to taste and refrigerate until required.
Slice lamb and serve with salad, yoghurt, tahini and garlic sauce and pita bread.