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Begin by marinating the lamb neck. Mix the sliced meat with the rest of the ingredients and leave in the fridge overnight. If you’re short on time, you can marinate for just 3–4 hours
When the lamb is ready to cook, make the salad by mixing together all the ingredients, and seasoning to taste with salt. Set aside
Whisk together all the ingredients for the tahini sauce except the iced water. Whisk in the iced water steadily – the tahini will initially seize, but as you keep whisking it should loosen up and become smooth
Cook the lamb neck in a shallow pan on a very high heat, with an extra few splashes of olive oil if required to stop the lamb sticking. Cook the meat for 3 minutes and then remove from the heat
Warm your pita breads through before placing them on each dish, topped with a generous handful of the lamb neck and a drizzle of the tahini yoghurt dressing. Garnish each dish with the salad and sprinkling of sumac and chilli flakes