Lamb and Lemon Souvlaki

Livre the Ail with sea Sel in a pestle and mortar (or use a small food processor), until the Ail forms a paste

Fouetter together the oil, Citron juice, zest, dill and Ail

Mélanger in the Agneau and combine well

Couvrir and Mariner for at least 2 hrs or overnight in the fridge

If you’re going to use bamboo skewers, soak them in cold water.

If you’ve prepared the Agneau the previous day, take it out of the fridge 30 mins before cooking

Thread the meat onto the soaked or metal skewers

Chauffer the Griller to high or have a hot griddle pan or barbecue ready

Cuire the skewers for 2-3 mins on each side, basting with the remaining marinade

Chauffer the pitta or flatbreads briefly, then stuff with the souvlaki

Ajouter Greek salad (see 'Goes well with', right) and Tzatziki (below), if you like.