Lamb Gyro
90 Minutes | Serves 4
Lamb and Marinade
1½-2 lbs Lamb Leg Meat
4 Garlic Cloves Pressed
6 Fresh Mint Leaves Minced
4-5 Sprigs Fresh Thyme Minced
4 Sprigs Fresh Oregano Minced
2 Sprigs Fresh Rosemary Minced
Juice of 1 Lemon
¼ cup Extra Virgin Olive Oil
2-3 Pinches of Kosher Salt
2-3 Pinches of Coarse Ground Black Pepper
Gyro Fixings
4 Pocketless Pitas
1 Beefsteak Tomato Cored and Thinly Sliced
1½-2 cups Shredded Iceberg Lettuce
1 cup Feta Cheese
Tzatziki
2 cups Plain Greek Yogurt
½ Seedless Cucumber
2 Tbsp Fresh Dill Minced
1 Tbsp Fresh Mint Minced
1 Garlic Clove Grated or Microplaned
½ tsp Onion Powder
1 Tbsp Freshly Squeezed Lemon Juice
1 Tbsp Freshly Squeezed Lime Juice
2 Tbsp Extra Virgin Olive Oil
½ tsp Kosher Salt
½ tsp Coarse Ground Black Pepper
To make the marinade, combine all ingredients under “Lamb and Marinade” except for the lamb in a medium-sized mixing bowl. Mix all ingredients together.
Trim any excess fat and silver skin from the lamb. Cut into 1-inch cubes. Toss in the marinade, cover, and refrigerate for at least 30 minutes.
To make the tzatziki, use a box grater to finely shred the seedless cucumber into a medium-sized mixing bowl. Add the greek yogurt, garlic, onion powder, lemon, lime, dill, mint, extra virgin olive oil, kosher salt and black pepper. Mix all ingredients until fully incorporated.
Heat a large sauté pan, a large cast-iron skillet or griddle on medium-high heat. When heated, add a small amount of extra virgin olive oil and a tab of butter.
Add the lamb from the marinade and cook for approximately 5 minutes, stirring frequently. Cook longer if you prefer lamb to be cooked beyond medium rare. Set aside covered loosely in aluminum foil to rest for a few minutes.
Warm the pita in a pan or the oven until heated through.
Assemble the gyro by spreading tzatziki over the warm pita. Add tomato slices, shredded lettuce and the cooked lamb. Top with feta cheese.
Lamb and Marinade
1½-2 lbs Lamb Leg Meat
4 Garlic Cloves Pressed
6 Fresh Mint Leaves Minced
4-5 Sprigs Fresh Thyme Minced
4 Sprigs Fresh Oregano Minced
2 Sprigs Fresh Rosemary Minced
Juice of 1 Lemon
¼ cup Extra Virgin Olive Oil
2-3 Pinches of Kosher Salt
2-3 Pinches of Coarse Ground Black Pepper
Gyro Fixings
4 Pocketless Pitas
1 Beefsteak Tomato Cored and Thinly Sliced
1½-2 cups Shredded Iceberg Lettuce
1 cup Feta Cheese
Tzatziki
2 cups Plain Greek Yogurt
½ Seedless Cucumber
2 Tbsp Fresh Dill Minced
1 Tbsp Fresh Mint Minced
1 Garlic Clove Grated or Microplaned
½ tsp Onion Powder
1 Tbsp Freshly Squeezed Lemon Juice
1 Tbsp Freshly Squeezed Lime Juice
2 Tbsp Extra Virgin Olive Oil
½ tsp Kosher Salt
½ tsp Coarse Ground Black Pepper
To make the marinade, combine all ingredients under “Lamb and Marinade” except for the lamb in a medium-sized mixing bowl. Mix all ingredients together.
Trim any excess fat and silver skin from the lamb. Cut into 1-inch cubes. Toss in the marinade, cover, and refrigerate for at least 30 minutes.
To make the tzatziki, use a box grater to finely shred the seedless cucumber into a medium-sized mixing bowl. Add the greek yogurt, garlic, onion powder, lemon, lime, dill, mint, extra virgin olive oil, kosher salt and black pepper. Mix all ingredients until fully incorporated.
Heat a large sauté pan, a large cast-iron skillet or griddle on medium-high heat. When heated, add a small amount of extra virgin olive oil and a tab of butter.
Add the lamb from the marinade and cook for approximately 5 minutes, stirring frequently. Cook longer if you prefer lamb to be cooked beyond medium rare. Set aside covered loosely in aluminum foil to rest for a few minutes.
Warm the pita in a pan or the oven until heated through.
Assemble the gyro by spreading tzatziki over the warm pita. Add tomato slices, shredded lettuce and the cooked lamb. Top with feta cheese.