Apricot & Rose Harissa slow-cooked lamb gyros recipe | TASTE

Ingredients

• approximately 1.5 kg deboned leg of lamb
• sea salt and freshly ground black pepper, to taste
• 4 T olive oil
• 6 shallots, peeled and halved
• 6 garlic cloves, crushed
• 4 bay leaves
• 3 cups beef stock
• 1 T apricot harissa
• 2 small chillies, halved
• a dash of rose-water
• sliced tomato, for serving
• pickled red onion, for serving
• diced cucumber, to serve
• fresh coriander, for serving
• For the flatbread:
• 150 g flour, plus extra for rolling
• 250 g yoghurt
• a pinch of salt
• harissa, for serving