Transfer the marinade to a resealable plastic bag, add the cubed lamb and turn to coat. Seal the bag, pressing out any air. Refrigerate the lamb for at least 6 hours or preferably overnight.

Ground lamb is great in everything from British shepherd's pies to boldly spiced Middle Eastern kofta. Swap it into any recipe that calls for ground beef and instantly add an earthy, gamey flavor.

This recipe is inspired by my time in the Middle East, travelling and working with ... pilaf (easy to pop in the oven alongside your lamb), herbed yoghurt, and lemon slices.

If you're in the mood for a shawarma wrap, you may want to check out one of the newest Springfield restaurants.