This light Mediterranean-inspired lamb recipe is great for summer and lots of fun if you have guests around as they can wrap their own parcels.
Combine the marinade ingredients in a bowl. Keep 1/3 aside for the dip. Put the shredded lamb in the mixture and allow to marinate, overnight if possible.
Dip the lamb shreds into the egg, separating them if possible, then fold into the breadcrumbs. As you coat the lamb, separate the pieces.
Deep fry in small batches of lamb pieces in the hot oil until crispy and golden, about 3-4 minutes only.
Use the marinade kept aside and mix with tomato, spring onion and chilli and more Greek yoghurt to make a dip.
Serve the lamb with your dip, lettuce leaves and coriander. Get your guests to wrap the lamb and coriander in the lettuce leaves.
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