Lamb kleftiko

Tzatziki dip

• 1 Lebanese cucumber, unpeeled, sliced lengthways and deseeded
• ¼ tsp salt
• 1 garlic clove
• 2 sprigs fresh mint, leaves only
• 300 g Greek yoghurt (see Tips)
• lemon juice, to taste
• 30 g olive oil
• 1 pinch ground black pepper

Pita bread

• 200 g rice flour (see Tips)
• 150 g brown rice flour (see Tips)
• 100 g potato starch
• 60 g arrowroot flour
• 3 tsp xanthan gum
• 1 ½ tsp salt
• 500 g warm water
• 2 ½ tsp dried instant yeast
• 2 tsp pure maple syrup
• 2 tbsp vegetable oil, plus extra for drizzling
• 2 tbsp psyllium husk (see Tips)

Lamb kleftiko

• 750 g boneless lamb shoulder
• 1 tbsp olive oil
• ½ lemon, juice only (approx. 20 g)
• 2 tbsp white wine
• ½ tsp salt
• ½ tsp ground black pepper
• 1 tsp dried oregano
• 1 tsp sumac (optional)
• 4 garlic cloves, unpeeled and crushed
• 2500 g water