The wrap: Crisp lamb breast wrap with cucumber and tahini

Serves 4-6

For the sauce

• 6 tbsp salsa verde
• 2 lamb breasts
• 1 tbsp olive oil
• 1 tsp cumin seeds
• 1 pinch Turkish chilli flakes
• 6 large Turkish-style flatbread
• 1 cucumber

• 1 clove garlic
• 1 pinch salt
• 4 tbsp tahini
• 1 lemon
• 50g cold water
• 2 tbsp olive oil

Step 1
Set the oven to 180C/350F/gas mark 4.

Step 2
Score the meat with a knife, then rub the lamb breasts in half the salsa verde.

Step 3
Lay the ribs in a large roasting tray and sit the lamb on top.

Step 4
Add enough water to just reach the top of the ribs.

Step 5
Tightly cover the tray with foil, then roast for 3 hours, turning the meat over every 45 minutes.

Step 6
Remove the lamb.

Step 7
Set aside until cool enough to touch.

Step 8
Meanwhile, make the sauce.

Step 9
In a pestle and mortar, grind the garlic with a pinch of salt until you have a paste.

Step 10
Add the tahini and lemon juice – it will immediately thicken up, but don’t panic.

Step 11
Slowly stir in around 50ml of cold water, until you obtain the consistency of double cream.

Step 12
Finally, stir in the olive oil.

Step 13
Season to taste.

Step 14
Pulling the lamb apart with a couple of forks, discarding the fat and gristle.

Step 15
Place a heavy-based frying pan over a high heat and pour in the olive oil.

Step 16
Add the cumin to the pan.

Step 17
As soon as it crackles, stir the lamb into the cumin oil.

Step 18
Fry, stirring occasionally, for 3-4 minutes, until the lamb is golden and crisp.

Step 19
Add a pinch each of salt and Turkish chilli flakes.

Step 20
To serve, warm the flatbreads over an open flame for a minute on each side.

Step 21
Use a slotted spoon to transfer the crisp lamb over the warm flatbreads.

Step 22
Add some cucumber, a nice drizzle of the tahini sauce and a drizzle of the remaining salsa verde.

Step 23
Roll the flatbread, then slice in half and devour.