350 g cold roast leg or shoulder of Scotch Lamb, thinly sliced or shredded (or 350g neck fillet of lamb, thinly sliced and flash-fried)
300 g selection of chargrilled aubergine, courgettes , onions, peppers etc from the supermarket deli counter
4 large tomatoes, thinly sliced
1 tsp dried oregano
300 g plain Greek-style yogurt (not too low fat)
1 egg yolk
3 tbsp grated parmesan, plus extra for the top
Serve with a nice crisp salad.