GRILLED LAMB GYRO

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LAMB GYRO

Yield 4

Prep time

15 Min

Cook time

10 Min

Inactive time

4 Hour

Total time

4 H & 25 M

Ingredients

Grilled lamb meat:

• 2-3 lb lamb leg or shoulder, cut into ½ inch thick slices
• 1 Tbsp fresh oregano leaves, picked from stems and finely chopped
• 1 tsp fresh rosemary leaves, finely chopped
• ½ cup olive oil
• 2 Tbsp White vinegar
• 1 tsp cracked black pepper
• 1 tsp smoked paprika
• 1 tsp Kosher salt

Tzatziki sauce:

• 3 Tbsp fresh dill, chopped
• 1 cup Greek yogurt
• 1 english cucumber, seeded and finely chopped
• 2 garlic cloves, finely grated on a microplane
• 1 tsp vinegar
• black pepper and Kosher salt to taste

To assemble:

• 4 Pita breads
• Garlic-infused olive oil (or regular)
• Thinly sliced red onions
• Diced Tomato
• Crumbled Feta cheese

Instructions

1. In a large bowl toss the sliced lamb with the olive oil, chopped herbs, vinegar, black pepper and paprika. Combine till everything is coated then season with salt and let sit for at least 4 hours or overnight in the fridge.
2. In a bowl stir together the chopped dill, yogurt, chopped cucumber, grated garlic, vinegar and salt and pepper. Stir to combine, taste for seasoning and set sit in the fridge, covered until ready to use.
3. Heat a large cast iron grill pan (or alternatively you can use a gas or charcoal grill) over high heat and once smoking, cook the lamb in batches until browned on both sides and cooked through, about 4-5 minutes per side. Let the meat rest for 10 minutes, then slice into strips
4. Keep the grill pan on medium heat, spread the garlic olive oil over the pita breads and toast the breads until warmed and slightly browned.
5. To assemble: load up the pitas with the sliced lamb, add a dollop of the tzatziki sauce, top with sliced red onion and diced tomato and finish and sprinkle of crumbled feta.

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