Name: Lamb and potato gyros
Prep time: 20 min
Total time: 20 min
Yield: 6
Ingredients: 6 greek pitta breads (480g), lightly toasted; 1/4 medium iceberg lettuce, shredded; 2 medium tomatoes (300g), sliced thinly; 1 small red onion (100g), sliced thinly; leftover thinly sliced slow-roasted lamb; leftover roasted potato chips; Tahini sauce; 2 tablespoon finely chopped fresh flat-leaf parsley; 2 tablespoon tahini (sesame seed paste); 2 tablespoon hot water; 1 tablespoon olive oil; 1 tablespoon lemon juice; 1 clove garlic, crushed

Lamb and potato gyros

Got left over slow roasted lamb? Perfect! This delicious Greek style wrap can be perfect lunch snack, making use of last nights leftovers.

Serves 6

Prep

20M

Ingredients

6 greek pitta breads (480g), lightly toasted

1/4 medium iceberg lettuce, shredded

2 medium tomatoes (300g), sliced thinly

1 small red onion (100g), sliced thinly

leftover thinly sliced slow-roasted lamb

leftover roasted potato chips

Tahini sauce

2 tablespoon finely chopped fresh flat-leaf parsley

2 tablespoon tahini (sesame seed paste)

2 tablespoon hot water

1 tablespoon olive oil

1 tablespoon lemon juice

1 clove garlic, crushed

Method

1.To make tahini sauce, combine ingredients in a small bowl; season to taste.

2.Top bread with lettuce, tomato, onion, lamb and potato; drizzle with tahini sauce. Fold bread to enclose filling; serve immediately.

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