Directions

• Lamb
• The lamb will take the longest time, so let’s start with this. I got my lamb leg from Sainsbury, for three of us, it is more than enough. Dry the fresh lamb leg with paper towels. Generously sprinkle salt, powdered cumin, and chilli flakes (if you like it spicy) all over your lamb leg. Massage it well.
• Wrap it in foil and poke some holes on top with a toothpick.
• Pre-heat the oven at 200°C with the fan. Put the lamb in and let it cook for 1.5 hours.
• Carefully remove the top of the foil after, and put it back in the oven at 180°C for a further 15 mins to give the meat a nice brown colour while inside remains tender and juicy.
• Scallion Bread
• To make this bread you will need, 500g plain flour, 1+¼ cups warm water (30-37°C), 1 tsp sugar, 1 tbsp dry yeast, 3 scallions (spring onions), ½ tsp Wangshouyi 13 Spices Mix.
• To make the dough, add 500g plain flour, 1 tsp sugar, 1 tbsp dry yeast in a big container, mix well. Add 1+¼ cups of warm water in three batches, mix well, and kneed the dough. It should be quite soft at this point, if it sticks to your hands, just keep kneading until which clean and dry hands, the dough won’t stick anymore. Cover with a lid or cling film. Let it rest until the dough puffs up to twice the size.
• While we wait for our dough, let’s make the scallions oil paste (油酥 yóu sū）. Finely chop 3 scallions (spring onions), place them in a bowl. Add ⅓ cups of flour, ½ Wangshouyi 13 Spices Mix, and a few shakes of salt in the bowl. Mix well.
• Heat up ½ cup of vegetable oil to around 140°C and pour it into the scallions and flour mix.
• Mix well and set it aside to cool.
• Our dough should be ready within 15-30 mins, depending on your room temperature. Once it is ready, kneed again to release the bubbles formed inside the dough. Cut the dough into 5 pieces (should be roughly a handful). Kneed it again with some flour on your working surface to sort it into a round shape.
• Take your rolling pin to roll it into a flat piece roughly 2mm thick. Cut like shown in the image and gently spread the scallions oil paste on the top.
• Roll it up from the edges towards the centre.
• Roll again from one side to the other and tuck the tail underneath.
• Flatten it with your hand or a rolling pin.
• Warm-up a crepe pan with medium heat and spray some vegetable/sunflower oil. Place our bread on top when the oil is heated. Cook until one side is nicely browned and flip it to cook the other side.
• Greek Tzatziki
• To make this classic dairy-based sauce, you will need 250g Greek yoghurt, 2 cloves of garlic, ½ lemon, ½ cucumber, ½ tsp olive oil, and salt to your taste.
• Grate ½ cucumber and drain the juice, leave it in a bowl. Mince 2 cloves of garlic and juice the ½ lemon. Add all of that into the bowl with 250g Greek yoghurt, ½ tsp olive oil, and some salt to your taste.
• Mix well. Cover it with cling film and put it in your fridge for later use.
• By the end of your lamb browning process, you should have the bread and tzatziki ready to serve. Now is a good time to pull off a quick salad of your choice. I decided to go with a bit of tropical taste, so I made a simple but refreshing Pineapple and Avocado salad.
• The best way to enjoy this meal is to get a piece of bread, layer a piece of juicy lamb, and top it up with a generous spoon of tzatziki. Heavenly! 您慢用（nín màn yòng）