Lamb Souvlaki
Difficulty level: Medium
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This is also a nice alternative to a traditional roast lamb to serve for Sunday lunch or dinner and it goes perfectly well with roast potatoes and vegetables.

Just to give you a head’s up, the lamb requires a slow roast, anywhere between 5 to 6 hours, but I promise you the results are worth it!

Prep Time
20-25 minutes
Cooking/Baking Time
5-6 hours

2 kg leg of lamb (must be at room temperature)

For the marinade

3 tbsp. olive oil

2 tsp. dried oregano

1 tsp. dried mint

1 tsp ground cumin

Handful fresh coriander

1 tsp. paprika

½ tsp. ground cinnamon

Zest and juice of 1 lemon

3 garlic cloves, finely chopped

1 ½ tsp. salt

½ tsp. ground black pepper

For the tzatziki

½ cucumber

7 oz. Greek yogurt

small bunch fresh mint, finely chopped

1 small garlic clove, finely chopped

juice ½ lemon

¼ tsp. salt

1 tbsp. olive oil, to drizzle (optional)

For the flat bread (makes 4)

5 fl. oz. warm water

1 sachet of dried fast action yeast

1 tsp. sugar

½ tsp. salt

9 oz. strong white bread flour, plus extra

1 tbsp. olive oil, plus extra for greasing

To serve

3 large tomatoes, cored and slice

½ red onion, thinly sliced

Fresh coriander

  1. Start with the marinade, by mixing all the ingredients together. Next, place the leg of lamb in a large roasting tray. Thoroughly rub the marinade all over the lamb. Cover and set aside for at least 1 hour or in the fridge overnight (remembering to bring it back to room temperature before roasting in the oven).
  2. Preheat oven to 150º Celsius. Cover the lamb tightly with aluminium foil and roast in the centre of the oven for 5-6 hours, whilst turning the lamb over every hour. 
  3. In the meantime, make the tzatziki. Halve the cucumber lengthways, then scoop out and discard the seeds. Grate the cucumber and then squeeze out the excess water. In a small bowl. Combine the cucumber with the remaining ingredients, drizzling the olive oil on top. Cover with clingfilm and set aside in the fridge.
  4. With an hour and a half to go before the lamb has finished roasting, make the flatbreads. In a bowl, gently mix the water, sugar and yeast together. Cover and set aside of 10 minutes or until the mixture becomes frothy. In a large mixing bowl, add the salt, sugar and oil, then gently pour in the yeast mixture. Start to bring the ingredients together. Tip onto a work surface and knead for 10-15 minutes (or use mixer for 5-10 mins) until the dough becomes smooth and elastic. Clean, then lightly oil your bowl. Place the dough in the bowl, cover with cling film, then leave to rise for 1 hour or until nearly doubled in size. (This dough will make four flatbreads, if you would like more, repeat the process).
  5. Divide the dough into four equal-sized dough balls. Lightly brush them with oil, place them on a floured baking sheet, cover with clingfilm, and leave to rise for 30 minutes. Next, roll out to circles on a lightly floured surface as thin as you can. 
  6. Heat a large frying pan (or two if you have them) over a medium-high heat. Gently lift one flat bread into the pan. It should sizzle, and bubbles should appear on the surface after 1-2 mins. When the underside is golden, flip it and cook for another 1-2 mins. Continue until all the breads are cooked, wrapping them in foil as you go. (You can reheat the flatbread in the oven if necessary).
  7. Once the lamb is cooked and can be easily cut into, remove from the oven with the foil still covering it and leave to rest for 30 minutes. Slice the lamb, and place in a large serving bowl. Pour a little of the juices from the roasting tin over the lamb to keep it moist.
  8. Serve at table with the flatbreads, tzatziki and garnishes. Enjoy!

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