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


  • Serves 8 people

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 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
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.
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