Greek-Style Lamb Gyros & Garlicky Fries

While lamb is roasting, thinly slice onion. In a small bowl, combine the red wine vinegar and a good pinch of sugar and salt. Scrunch sliced onion in your hands, then add to pickling liquid. Add enough water to just cover onion. Set aside.

Cut potato into fries. Place on a lined oven tray. Sprinkle over garlic & herb seasoning, drizzle with olive oil, season with salt and toss to coat. Spread out in a single layer. Bake until tender, 20-25 minutes.

TIP: If your oven tray is crowded, divide the fries between two trays.

Finely chop garlic. Roughly chop tomato, kalamata olives and dill. Thinly slice cucumber. Cut lemon into wedges. In a large frying pan, heat a drizzle of olive oil and the garlic over medium-high heat. Cook until fragrant, 1 minute. Transfer to a small bowl. Add Greek-style yoghurt, dill and fetta cubes to garlic oil mixture. Stir to combine.

Drizzle (or brush) each flatbread with olive oil. Return frying pan to medium-high heat. Cook flatbreads until golden and warmed through, 1-2 minutes each side (cook in batches if your pan is getting crowded). Meanwhile, combine mixed leaves, cucumber, tomato and olives in a large bowl. Add a drizzle of olive oil and a squeeze of lemon juice. Toss to combine. Season to taste.