Ingredients

• 175g/6oz 20% fat lamb mince
• 175g/6oz diced lamb leg meat
• visible fat removed
• 2 garlic cloves
• finely grated
• ½ tsp flaky sea salt
• ½ tsp bicarbonate of soda
• 2 tsp ground cumin
• 1 tsp ground paprika
• 1 tsp onion powder
• 1 tsp dried oregano
• pinch dried chilli flakes
• freshly ground black pepper
• 100ml/3½fl oz 0% fat plain yoghurt
• 2 tbsp finely chopped mint leaves
• pinch granulated sweetener
• pinch salt
• 2 medium corn tortillas
• 40g/1½oz iceberg lettuce
• shredded
• 50g/1¾oz cucumber
• thinly sliced
• 2 tomatoes
• thinly sliced
• ½ small red onion
• thinly sliced
• 6 pickled chillies
• hot sauce (optional)

Directions

• Preheat the oven to 240C/220C Fan/Gas 9.
• To make the doner
• place all ingredients into a food processor and pulse until smooth. Divide the mixture in half. Shape each portion into a ball and roll out between two large sheets of baking paper
• until very thin. Remove the top sheet of baking paper from each piece of meat. Bake for 3–4 minutes until browned.
• Remove the trays from the oven and carefully use cook’s blowtorch over the surface of the lamb until blackened in small areas. Leave to rest for a couple of minutes.
• To make the yoghurt sauce
• mix together all the ingredients and set aside.
• Warm the tortillas on the top shelf of the oven for 1 minute and place between two warmed plates.
• Slice the lamb into strips
• about 2.5cm/1in wide. Serve the lamb on the open tortillas and top with the serving ingredients
• yoghurt sauce and hot sauce
• if using. Fill generously until unable to wrap.