• 600 g (1 lb 5 oz) lamb shoulder
• 6

Cut the lamb shoulder into thin slices. Cook the lamb on the hotplate until it is well browned, season. Brown the rolls in the fat from the lamb. Peel the onions, shred the lettuce.

For the sauce, combine the fromage blanc and harissa.

Spread the buns with the fromage blanc-harissa sauce.

Combine the lamb with the lettuce and onions.

Top the buns with this mixtur