Prep the marinade. Combine the dried oregano, cumin, paprika, cayenne, salt and pepper with a glug of oil and cover the lamb steaks, leave to one side to marinate
Throw the chips in the oven, follow pack instructions
While the chips are cooking, prepare the tzatziki. Combine the yoghurt, chopped cucumber, crushed garlic, a handful of chopped mint ( minus stems ), and a pinch of salt and pepper in a bowl, mix well and put in the fridge while the flavours mingle
Next chop the tomatoes and cucumber into thin slices and prepare any additional salady bits you want to add to the flatbread
When there are ten minutes left to go on the chips, cook the lamb steaks for a minute and a half each side on a high heat, wrap loosely in foil then put in the oven for 5 minutes
Once 5 minutes is up, take the lamb steaks out of the oven and leave them to rest on the side (still wrapped in foil) while you finish everything else off
Lightly toast the pitta/flatbread in a toaster (dab with water beforehand so they puff up nicely)
Slice the lamb into strips, plate up and enjoy (pour the resting juices over the lamb for even more flavour)
