Ingredients

The following ingredients have 4 Servings
  • 1.2kg lamb neck
  • 1 tbs ground cumin
  • 1 tbs smoked paprika
  • 1 lemon, cut into thin slices, plus juice of 1/2 a lemon
  • 1/3 cup (80ml) extra virgin olive oil
  • 250g thick Greek yoghurt, drained overnight
  • 1 garlic clove
  • 1 cucumber, coarsely grated, excess liquid drained
  • 1/2 bunch oregano, leaves picked and finely chopped
  • 100g pitted kalamata olives, finely chopped
  • 1 small red onion, finely chopped
  • 2 ripe tomatoes, seeds removed, finely chopped
  • 8 pita pockets, warmed, to serve

Instruction

  • Preheat oven to 160°C. Line a tray with foil and top with baking paper, leaving plenty overhanging to cover the lamb.
  • Place lamb in a bowl and scatter with spices.
  • Add lemon slices, 2 tbs oil and season. Set aside to marinate at room temperature for 30 minutes.
  • Place lamb on baking paper in tray, enclosing completely in overhanging paper and foil.
  • Bake for 5 hours or until very tender.
  • Set aside to rest while preparing remaining ingredients.
  • Combine yoghurt, basil, garlic, half the lemon juice and cucumber in a bowl and season.
  • In a separate bowl, combine oregano, olives, onion, tomato and remaining lemon juice, and toss with remaining 2 tbs oil and season
  • Roughly chop or shred lamb. Spread tzatziki in pita pockets and fill with lamb and tomato mixture. Serve immediately.