Lamb Yiros with Yoghurt, Tahini and Garlic Sauce

Ingredients

• 125 ml olive oil (½ cup)
• 1 cup (loosely packed) mint, coarsely chopped
• 6 garlic cloves, finely chopped
• 2 tbsp dried mint
• Finely grated rind of 2 lemons
• 2 lamb shoulders (about 1kg each), trimmed, cut into 7cm pieces
• To serve: Greek salad
• Pita bread
• 6 gm dried yeast
• 335 gm plain flour (2¼ cups)
• 160 gm wholemeal flour (1 cup)
• 2 tbsp olive oil
• Yoghurt, tahini and garlic sauce
• 200 gm Greek-style yoghurt
• 50 gm tahini
• Finely grated rind and juice of ½ lemon
• 1 garlic clove, finely grated