Directions

1. Slice the lamb leg steaks as thinly as possible.

2. Add the sliced lamb to a bowl and season generously with Lane’s Greek God Rub.

3. Heat a pan over medium-high heat and add a drizzle of olive oil.

4. Cook the lamb in small batches for 2–3 minutes, or until browned and cooked through. Avoid overcrowding the pan so the lamb sears instead of steams.

5. Remove the lamb from the pan and let it rest for 5 minutes.

6. Wipe out the pan if needed, then add a little more olive oil.

7. Place one tortilla into the pan.

8. Add a layer of cooked lamb, chopped onion and mozzarella cheese.

9. Top with another tortilla and press down lightly.

10. Cook for 60–90 seconds, or until the bottom tortilla is golden and crispy.

11. Carefully flip and cook the other side for another 60–90 seconds, or until golden and the cheese has melted.

12. Repeat with the remaining tortillas and filling.

13. Slice into wedges and serve warm with lemon, parsley or tzatziki if using.