Lamb Gyros

Serves 4

Time 1 hour

Ingredients

1kg lamb shoulder, bone removed and cut into flat pieces

75ml extra virgin olive oil

1 bunch of rosemary, finely chopped

1 bunch of thyme, finely chopped

2 tsp fennel seeds

6 cloves garlic, roughly chopped 

1 tsp grand peppercorn

Zest and juice of 1 lemon

1 shallot, halved

Potatoes, quartered

Onions, quartered

Chopped parsley

Extra virgin olive oil

Salt

Method

Preheat the oven to 200°C. Line a tray with baking paper.

Combine rosemary, thyme, fennel seeds, garlic, peppercorn, lemon zest, lemon juice and olive oil for the marinade. Coat the lamb in the marinade and season with salt. 

Marinate in the fridge ideally overnight or for at least one hour prior to roasting.

Place the potatoes on a tray lined with baking paper.

Carefully skew the lamb onto the rotisseries skewer adding half a shallot first.

After the shallot, add each piece of lamb onto the rotisseries skewer so it is tightly stacked together. Add the other half of the shallot to the end, then tightly screw the rotisserie skewer so all the lamb is held together in place ready to roast. 

Place the skewer into the oven and the baking tray with potatoes at the bottom. 

Select the rotisserie function and roast the lamb to your liking. 

Serve with a sprinkle of parsley and extra lemon juice.