Lamb shish with olive and walnut tahini

Method

1. Heat a griddle pan over a medium-high heat, then griddle the lamb neck fillet, for 8-10 minutes until browned and cooked through, turning halfway. After 2 minutes, add the red onions, tossed in 1 tsp light olive oil, to the pan, then cook on both sides until browned and soft.
2. Meanwhile, put the greek yogurt in a shallow dish. Spoon 2 tbsp of the yogurt into a small bowl and stir in the tahini until smooth, adding a splash of water to loosen. Spoon the tahini mixture over the yogurt and roughly mix together, then sprinkle with the sliced olives, walnuts and raisins.
3. Serve with the griddled lamb and onions along with warm flatbreads, mixed salad leaves and lemon wedges for squeezing.