For the Mala Spice Rub:

In a small mixing bowl, combine all ingredients. Set aside.

For the Lamb Gyro:

In a large mixing bowl, generously season American lamb with Mala Spice Rub on all sides. Transfer to a sealed bag and refrigerate overnight.

The next day, heat a smoker with post oak wood to 225°F. Place lamb, fat side up, in the smoker. Smoke 1 hour. Spritz lamb with apple cider vinegar. Increase smoker heat to 250°F. Cook 2 hours.

Increase smoker heat to 275°F. Cook 1 hour. Transfer lamb to a hotel pan. Wrap pan tightly with aluminum foil.

Increase smoker heat to 300°F. Cook additional 2 hours, or until internal temperature of the lamb reaches 195°F.

Let rest 2 hours, or until internal temperature of lamb drops to 160°F. Shred lamb, reserving lamb meat and lamb fat separately.

For the Pickled Onions:

In a mixing bowl, toss onions with salt until evenly coated. Let sit 15 minutes at room temperature. In a saucepan over medium-high heat, combine rice vinegar, sugar, and 3/4 cup water. Cook until the sugar has fully dissolved. Pour pickling liquid over the onions. Let cool. Once cooled, cover and refrigerate.

For the Mint Yogurt:

In a blender, combine mint, basil, pecans, cheese, garlic, and lime. With the blender running, slowly stream in oil until mixture is fully emulsified. Add yogurt and blend until high speed until smooth. Taste and adjust seasoning with salt and pepper. Transfer to an airtight container and refrigerate.

For the Flaky Roti:

In a large mixing bowl, combine flour, salt, and sugar. Slowly incorporate oil and 150 milliliters warm water until dough comes together. Transfer dough to a floured work surface. Using gloved hands, knead 10 minutes.

Brush with additional oil. Transfer to an airtight container and let sit 1 hour at room temperature.

Once proofed, weigh dough. Divide evenly into 6 portions. Brush with additional oil. Using the accordion method, fold each piece of dough, then coil each into a spiral. Let sit 20 minutes at room temperature.

Once rested, roll each spiral into a 5-inch disc. Set aside. In a skillet over medium heat, warm 1 tablespoon reserved Lamb Gyro fat. Add 1 disc and cook 2 minutes. Flip and cook additional 2 minutes, or until golden brown. Repeat for remaining discs. Let cool.

To Assemble and Serve:

Place 1 Flaky Roti on a serving plate. Smear with 1 tablespoon Mint Yogurt. Fold Flaky Roti to form a pocket

and fill with desired amount Lamb Gyro followed by cucumbers, scallions, pickled onions, and cilantro.

Drizzle with additional Mint Yogurt. Serve with lime.