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Lamb yiros with yoghurt, tahini and garlic sauce and homemade pita bread


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.

You'll need

125 ml (½ cup) olive oil 1 cup (loosely packed) mint, coarsely chopped 6 garlic cloves, finely chopped 2 tbsp dried mint Finely grated rind of 2 lemons 2 lamb shoulders (about 1kg each), trimmed, cut into 7cm pieces To serve: Greek salad   Pita bread 6 gm dried yeast 335 gm (2¼ cups) plain flour 160 gm (1 cup) wholemeal flour 2 tbsp olive oil   Yoghurt, tahini and garlic sauce 200 gm Greek-style yoghurt 50 gm tahini Finely grated rind and juice of ½ lemon 1 garlic clove, finely grated

Method

  • 01
  • 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.
  • 02
  • 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.
  • 03
  • 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).
  • 04
  • Meanwhile for tahini, yoghurt and garlic sauce, combine ingredients in a bowl, season to taste and refrigerate until required.
  • 05
  • Slice lamb and serve with salad, yoghurt, tahini and garlic sauce and pita bread.

At A Glance

  • Serves 8 people
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At A Glance

  • Serves 8 people

Featured in

Jan 2013

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