Use leftover roast lamb and roast potatoes (from Greek roast lamb with skordalia and potatoes) for this recipe. If you cut the potatoes into cubes to make the lamb, simply slice them thickly when making the gyros.
1. Tahini sauce Combine all the ingredients in a small bowl and season.
2. Top the pitta bread with lettuce, tomato, onion, lamb and potato then drizzle with tahini sauce. Fold the bread to enclose the filling and serve immediately