Lamb Shoulder Kebab with Garlic, Lemon & Feta Salsa

Take 200ml of the olive oil and add one teaspoon of cumin, two cloves of crushed garlic, zest of one lemon and pinch of salt & pepper.

Mix the rub all over lamb, cover in a bowl and leave to marinade overnight.

For the salsa, add the remaining olive oil, zest of one lemon (thinly sliced), two garlic cloves (sliced as thin as you possibly can) to a small pan and heat until very gently simmering to infuse the oil.

Remove from heat and leave to stand overnight.

The next day preheat the oven to 220°C. Place the lamb in an ovenproof dish and put in the oven for 35 minutes.

Take out of the oven, baste, cover tray with foil then return to the oven turning the heat down to 150°C.

Cook for three to four hours or until meat is falling away from the bone. Remove from oven and rest for 30 minutes.

Whilst the lamb is cooking, take the red onion & courgette and cut into 2cm dice.

In a frying pan heat some olive oil and gently sauté the vegetables until cooked.

Add the chickpeas, mint, season and, if a little dry, a touch of virgin olive oil.

Allow to cool and then gently reheat when serving.

For the yogurt sauce, dice the cucumber into 1cm cubes and add to the yogurt with the chopped mint. Season and mix thoroughly. Refrigerate until needed.

To finish the salsa, reheat the oil and when gently simmering, crumble the feta cheese in and stir until mixed. Season and squeeze in the juice of one lemon, and then leave in a warm place.

With the lamb rested take the meat from the bone and shred.

Pour the feta salsa over the meat and keep warm.

To assemble the kebab take your bread and lay out on a flat surface.

Take some salad and lay out in the middle, next spoon a layer of the warmed vegetables, then a layer of the lamb and salsa and finally the yogurt and chilli sauce.

Fold over one end then roll the kebab to your liking.