Paul Ainsworth served up spiced roasted shoulder of lamb with tzatziki, feta cheese and flatbread on James Martin’s Saturday Morning.<\/p>\n
The ingredients for the brine are: 1 boned shoulder of lamb (approx. 1.6-2k in weight), 2 kg of water, 200g of salt, 10 sprigs of thyme, 5 sprigs of rosemary, 1 bay leaf, 1 star anise and 1 garlic bulb in the skin, cut in half.<\/p>\n
For the lamb rub: \u00bd teaspoon of chilli flakes, \u00bd teaspoon of cayenne pepper, \u00bd teaspoon of sweet paprika, \u00bd teaspoon of onion powder, \u00bd teaspoon of garlic powder, 3 teaspoons of ground cumin and 40g of olive oil.<\/p>\n
For cooking: A pinch of fresh rosemary and A pinch of fresh thyme.<\/p>\n
For the semi-cured cherry tomatoes: 15 cherry tomatoes, cut in half, 2 tablespoons castor sugar, 50ml sherry vinegar, 250ml extra virgin olive oil, \u00bd shallot diced fine, 4 thyme sprigs leave\u2019s picked and Salt and pepper to taste.<\/p>\n
For the pickled red onions: 2 red onions, peeled and sliced thinly, 400ml water, 200ml white wine vinegar, 100g sugar and 35g olive oil.<\/p>\n
For the garlic butter: 125g unsalted butter, 2 cloves of garlic, finely grated, 10g flatleaf parsley, chopped and 10g oregano, finely chopped.<\/p>\n
For the tzatziki: 100g fresh natural Greek-style yoghurt, Juice of half a lemon and 20g of freshly chopped mint.<\/p>\n
To assemble your gyros: Flatbreads (one per person), 1 x Cucumber, peeled and de-seeded and sliced, 100g Feta, 100g cooked, salted Skinny Fries and 20g Fresh mint.<\/p>\n