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Slow-roasted lamb shoulder wraps

Fruit and vegetables

2 onions, roughly chopped
2 heads garlic, cut through
1 rosemary sprig, chopped
1 lemon, cut into slices
1 tbsp chopped fresh mint
1 fennel bulb, sliced
3 red chillies, sliced
1 red onion, diced
3 garlic cloves, chopped
200g/7oz roasted red peppers, chopped
1 tbsp chopped fresh dill
1 garlic clove, crushed
½ lemon, juice only
¼ iceberg lettuce, shredded
1 ripe beef tomato, cut into petals and seeds removed
1 red onion, cut into rings and chargrilled

Cooking ingredients

2 tbsp olive oil, plus extra for drizzling
2 tbsp dried oregano
1–2 tbsp runny honey
salt and freshly ground black pepper
500ml/18fl oz white wine vinegar or cider vinegar
50g/1¾oz caster sugar
1 star anise
1 tbsp coriander seeds
1 tbsp fennel seeds
1 tsp allspice berries
2 bay leaves
6 tbsp olive oil, plus extra if needed
1 tbsp smoked paprika
pinch sugar
salt
few tbsp extra virgin olive oil
300g/10½oz self-raising flour, plus extra for dusting
1 tsp baking powder
glug olive oil
1 tsp salt

Dairy, eggs and chilled

100g/3½oz feta
1 tbsp soured cream
3 tbsp Greek-style yoghurt
300ml/10½fl oz Greek-style yoghurt

Meat, fish and poultry

½ lamb shoulder

Other

300ml/10fl oz white wine

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