Grilled Lamb Gyro

In a large bowl toss the sliced lamb with the olive oil, chopped herbs, vinegar, black pepper and paprika.

Combine till everything is coated then season with salt and let sit for at least 4 hours or overnight in the fridge.

Heat a large cast iron grill pan (or alternatively you can use a gas or charcoal grill) over high heat and once smoking, cook the lamb in batches until browned on both sides and cooked through, about 4-5 minutes per side.

Let the meat rest for 10 minutes, then slice into strips.

In a bowl stir together the chopped dill, yogurt, chopped cucumber, grated garlic, vinegar and salt and pepper.

Stir to combine, taste for seasoning and set sit in the fridge, covered until ready to use.

Keep the grill pan on medium heat, spread the garlic olive oil over the pita breads and toast the breads until warmed and slightly browned.

To assemble: load up the pitas with the sliced lamb, add a dollop of the tzatziki sauce, top with sliced red onion and diced tomato and finish with a sprinkle of crumbled feta.