Lamb souvlaki with roasted peppers and minted yogurt

1 You will need to marinade your lamb for at least four hours but preferably overnight.

2 Take a plastic bag and add to it the lamb, oil, paprika, garlic, oregano, lemon and seasoning.

3 Give it a good squish and put it in the fridge.

4 Set your oven to 200 degrees. Put the peppers on a tray, drizzle with oil and roast for 15 minutes or so until blackened and tender. Allow them to cool, then deseed and peel them.

5 Mix the yogurt with the mint sauce, honey and garlic and then chill until needed.

6 Turn the oven down to 165 degrees.

7 Drizzle a little olive oil on to a frying pan and heat until it begins to smoke.

8 Carefully tip the lamb into the pan, pick out the garlic and colour the meat on all sides.

9 Remove from the heat, add the water, cover and cook for one hour in the oven, until soft and tender.

10 To make the wraps, warm the flatbread and divide the lamb, juices, peppers and minted yogurt between them. Roll tightly, cut in half and serve.