Stacked Lamb Doner Kebab Roasted in a Loaf Tin

What you need

• 1 kg (2 1/4 lb) boneless lamb leg, with some fat
• 1 large onion
• 150 g (2/3 cup) plain yogurt, full-fat
• 3 tbsp milk
• 2 tbsp olive oil, plus extra for the tin
• 2 tsp sweet paprika
• 1 tsp ground cumin
• 1 tsp dried oregano
• 1 tsp black pepper, freshly ground
• 2 tsp salt
• 2 tbsp butter
• 6 flatbreads, pide, lavash or pitta
• 2 tomatoes, sliced
• 1 red onion, thinly sliced
• 1 handful flat-leaf parsley, chopped

Method

Restated from the original video

1. 1

   Cut the lamb across the grain into slices 3-5 mm (1/8-1/4 in) thick. Put them between sheets of baking paper and pound them thinner with a rolling pin.

2. 2

   Grate the onion into a sieve set over a large bowl and press out the juice. Discard the pulp.

3. 3

   Whisk the yogurt, milk, olive oil, paprika, cumin, oregano, pepper and salt into the onion juice.

4. 4

   Add the lamb and work the marinade into every slice. Cover and chill for at least 3 hours or overnight.

5. 5

   Heat the oven to 200 °C (400 °F) and oil a 1 kg (2 lb) loaf tin.

6. 6

   Layer the slices flat in the tin, pressing each layer down hard so the stack sets into a dense block.

7. 7

   Cover with foil and roast for 45 min.

8. 8

   Uncover and roast until the top is browned and the centre reaches 71 °C (160 °F), 20-25 min more.

9. 9

   Rest the block in the tin for 15 min, then lift it out and shave it into thin strips with a sharp knife.

10. 10

    Melt the butter in a large frying pan over high heat. Fry the strips in batches, without crowding, until the edges crisp, 1-2 min.

11. 11

    Warm the flatbreads in the oven or a dry pan for 1-2 min.

12. 12

    Pile the meat onto the flatbreads with the tomatoes, red onion and parsley, roll up and serve.

Imported from giverecipe.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.