Lamb Smash Tacos

Mix the lamb mince with finely grated garlic, chopped rosemary, chopped thyme, lemon zest, Worcestershire sauce, and a generous pinch of salt and black pepper until just combined.

In a small bowl, stir together Greek yoghurt, finely chopped fresh mint, mint sauce, lemon zest and a drizzle of olive oil. Season with salt and pepper and set aside.

Toss thinly sliced red onion with sumac, lemon juice and a pinch of salt, then leave to soften while you cook the tacos.

Divide the lamb mixture into balls. Place a tortilla on a board, add a ball of lamb to the centre, cover with a piece of baking paper and use a taco press (or the bottom of a pan) to smash the lamb thinly across the tortilla, pressing it close to the edges. Repeat with the remaining tortillas.

Heat a frying pan over medium-high heat. Place the tacos lamb-side down into the pan and cook until the lamb is browned and crispy. The lamb will shrink a little but should stay stuck to the tortilla. Flip the tacos and cook the tortilla side until lightly golden and warmed through.

Spread the minted yoghurt over the tacos, then top with shoestring fries, crumbled feta, the sumac onions and plenty of fresh mint and dill.