Lamb gyros Recipe
It’s filled with succulent meat, crisp vibrant veggies and a fresh flavorful sauce, you’ll get to recreate this Greek delight with only a few simple steps.
Recipe by: Kelly-Anne Damons
Ingredients:
- For the flat bread
- 3 cup self-rising flour+ extra for dusting surface
- 2 cups double cream yoghurt
- 1tsp fine salt
- 30ml olive oil
- For the dip
- 1 cup double cream yoghurt
- 1 tbsp dill finely chopped
- 1tbsp mint finely chopped
- ½ lemon juiced and zest
- ½ tsp garlic finely chopped
- ½ cucumber peeled, grated and strained
- Salt and pepper to taste
- For the lamb
- 1kg lamb shoulder
- 1 cup double cream yoghurt
- 1 tbsp oregano
- 1 lemon juiced
- 1 heaped tablespoon crushed garlic
- 2 tbsp Olive oil
- Salt and pepper
- For assembling
- ½ cucumber sliced
- 2 tomatoes sliced
- 1 red onion thinly sliced
How To Make Lamb gyros
- For the marinade, in a bowl combine the yoghurt, seasonings, garlic, olive oil.
- Coat the meat with the marinade and allow the meat to marinate for 1 hour.
- Pre-heat the oven to 180 degree Celsius, place the lamb onto a roasting dish and roast for 1 hour.
- Allow the lamb to rest for 20 minutes before carving
To make the flat breads, combine the flour, salt and yoghurt, mix and knead to form a smooth non sticky dough, add more flour if necessary. - Cover the dough with a damp cloth and allow the dough to rest for 15 minutes.
- Divide the dough into 6-8 balls and roll out each ball on a floured surface.
- Heat a non-stick pan over medium heat, brush each flat bread with olive oil and cook for 2-3 minutes, until both sides are browned.
- Cover the cooked flat breads with a cloth.
For the tzatziki dip, place the yoghurt in a medium sized bowl, add in the rest of the ingredients and stir to combine. - To assemble, add 2-3 tablespoons of the tzatziki to a flat bread, add a few slices of the carved lamb, add some sliced red onion, cucumber and tomato, season the veggies with some salt, pepper, roll the gyro and tie with butcher’s twine.
- Serve and enjoy.
Chefs Tip: Gyros, pronounced Yee-ros is a meat dish cooked on a tall vertical rotisserie which rotates slowly in front of an electric grill.