Name: Lamb yiros with yoghurt, tahini and garlic sauce and homemade pita bread
Prep time: 40 min
Cook time: 95 min
Total time: 135 min
Yield: 8
Ingredients: 125 ml olive oil (½ cup); 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 plain flour (2¼ cups); 160 gm wholemeal flour (1 cup); 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

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

Australian Gourmet Traveller recipe for lamb yiros with yoghurt, tahini and garlic sauce and homemade pita bread.

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Serves 8

Prep

40M

Cook

1H 35M

Total

2H 15M

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.

Ingredients

125 ml olive oil (½ cup)

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 plain flour (2¼ cups)

160 gm wholemeal flour (1 cup)

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

Main

1.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.

2.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.

3.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).

4.Meanwhile for tahini, yoghurt and garlic sauce, combine ingredients in a bowl, season to taste and refrigerate until required.

5.Slice lamb and serve with salad, yoghurt, tahini and garlic sauce and pita bread.

Styling by Emma Knowles

Styling by Alice Storey

Styling by Lynsey Fryers-Hedrick