Lamb gyros-style sharing board recipe

Method

1. Preheat the oven to gas 3, 170°C, fan 150°C.
2. Heat 1 tbsp oil in a large, lidded flameproof casserole dish over a medium heat. Add the lamb, season with black pepper and sear all over until evenly golden. Add 1 tbsp oregano, the rosemary, thyme, halved whole garlic, 1 lemon cut in half, the onions, anchovy fillets and stock to the dish. Cover with the lid, bring to the boil, then transfer to the oven and cook undisturbed for 4-5 hrs until the meat falls off the bone. Set aside to rest for 30 mins, then transfer the lamb to a bowl and shred the meat with 2 forks. Discard the bones and any woody herbs and garlic peel. Add the onions to the lamb using a slotted spoon and stir through enough of the cooking juices to coat the meat in a glossy sauce. Season to taste with black pepper.
3. While the lamb cooks, place the chillies in a non-metallic bowl, add the juice of 1 lemon, a small pinch of sea salt and set aside to pickle.
4. Make the tzatziki and Greek salad and chill in the fridge until needed.
5. Tip the potatoes into a large pan, cover with water, bring to the boil and cook for 20-25 mins until tender. Drain, then set aside to cool before cutting into 5mm slices.
6. Once the lamb is resting, increase the oven temperature to gas 7, 220°C, fan 200°C. On a large baking tray, toss the potato slices in 1 tbsp oil and 1 tbsp oregano, arrange in a single layer and add 2 garlic cloves, lightly crushed with the palm of your hand. Roast in the oven for 25-30 mins, tossing halfway through until golden and crisp.
7. While the potatoes cook, make the flatbreads. In a large bowl, mix together the flour, baking powder, yogurt and dill until you have a smooth dough. Shape into 6 even-sized balls, then, on a clean work surface lightly dusted with flour, roll into 5mm thick flatbreads. Heat a dry frying pan over a medium heat and cook the flatbreads for 1-2 mins on either side until golden, lightly charred and risen. Keep the cooked flatbreads warm on a plate covered with a clean tea towel.
8. Arrange all your ingredients on a serving board or platter for everyone to help themselves. Load the flatbreads with the lamb, Greek salad, tzatziki, crispy potatoes and pickled chilli.

• See our recipe for Greek salad
• See our recipe for Tzatziki
• See more Easter lamb recipes

• Freezing and defrosting guidelines

  In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.

• For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.