Marinated and then roasted until tender, these lamb gyros are loaded with flavor, feta and tzatziki sauce.
Let me tell you about these gyros. I’ve been wanting to make them for ages but it’s one of those things that I always forget to plan for and I rarely have all the ingredients on hand because I can probably count the times I’ve bought lamb on one hand.
Also, marinating or brining meats to make them more tender is something I’m a huge fan of. I sort of learned that growing up, because my dad would always brine meat for at least 24 hours whenever we were planning a grill-out during the Summer. It really can make all the difference. I especially noticed this while we lived in South America because so many of the cuts of meat there are very tough and super challenging to even make them passably chew-able, but a long brine can save the day. 
With this marinade it’s also about the flavor. Allowing the meat to sit for at least a few hours in all the herbs and the lemon juice gives you a way better flavor when you cook it. Oh, and if you have space in your fridge to put a pot, that’s how I did this recipe. You combine everything in roasting pan or oven safe pot and let it marinate overnight, then roast it in the same pan and save yourself lots of dishes. You can use a ziplock bag if a pan won’t fit or if it’s Winter, like it is for me right now, just stick it in your garage if it’s cold enough.
This meal is really easy to double if you need to make it for a larger group, and it’s something that can be made ahead to have for lunch or dinner during the week. For dairy allergies you can skip the feta and use coconut yogurt in the ztatziki. Another option, if you allergies to wheat and don’t want to use the pitas. serve this recipe with rice or another grain.
Click here for the Tzatziki Sauce recipe.
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Lamb Gyros and Tzatziki Sauce
- Total Time: 95 minutes
- Yield: Serves 4
- Diet: Omnivore
Description
Flavorful lamb marinated in herbs and lemon, served in warm pita bread with creamy tzatziki and fresh toppings. A Mediterranean feast!
Ingredients
- 3 tbsp olive oil
- 1 lemon (juiced)
- 2 cloves garlic (minced)
- 1 tsp salt
- 0.5 tsp pepper
- 0.25 tsp paprika
- 2 tbsp fresh oregano
- 2 tbsp fresh dill
- 1 tbsp fresh mint
- 1 small red onion (thinly sliced)
- 1 red bell pepper (sliced)
- 1 cup (237 ml) cherry tomatoes
- 1.5 lbs (680 g) leg of lamb
- 3 - 4 pitas or naan bread
- 4 oz (113 g) crumbled feta cheese
- 0.5 cup (118 ml) green olives
- 0.25 cup (60 ml) sun-dried tomatoes (roughly chopped)
- 1 cup (237 ml) fresh spinach leaves
- Tzatziki Sauce
Instructions
Marinade
- Combine oil, lemon, garlic, herbs, spices, onion, and bell peppers in a medium roasting pan with lid. Toss to combine and marinate the meat for at least 2 hours, or overnight.
- Heat oven to 400°F (204°C). Place the roasting pan with lamb in the oven and roast for 30 minutes.
- Remove from oven and remove onion and peppers with a slotted spoon to a separate bowl. Turn the meat and roast for an additional 30 minutes.
- Remove pan from oven. Add peppers, onions, and tomatoes. Reduce heat to 350°F (177°C), cover, and return to oven.
- Cook for 15-25 minutes, or until the meat is very tender.
- Cool the meat until it is easy to handle, then separate the meat from the bone.
Gyros
- Warm pitas on a medium skillet over low heat, one at a time, or wrap in foil and place in the hot oven.
- Fill each pita with the pepper/onion/tomato mixture and lamb. Top with feta, olives, and sun-dried tomatoes.
- Serve with tzatziki sauce.
Notes
- For a richer flavor, marinate the lamb overnight.
- If you don’t have fresh herbs, you can substitute 1 teaspoon of dried oregano, dill, and mint.
- Leftover lamb can be stored in the refrigerator for up to 4 days and used in salads or sandwiches.
- Prep Time: 20 minutes
- Cook Time: 75 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: Greek
Nutrition
- Serving Size: 1 gyro
- Calories: 600
- Sugar: 5
- Sodium: 700
- Fat: 35
- Saturated Fat: 10
- Unsaturated Fat: 20
- Carbohydrates: 40
- Fiber: 5
- Protein: 40
- Cholesterol: 100
Frequently Asked Questions
What cut of lamb works best for gyros?
Leg of lamb is specified here and works well because it is lean enough to slice cleanly but has enough fat for flavor. Boneless lamb shoulder is another option with a richer taste.
How long should I marinate the lamb?
A minimum of 2 hours is stated in the recipe, but overnight in the fridge gives significantly better flavor penetration. The yogurt in the marinade also helps tenderize the meat.
How do I make tzatziki sauce?
Combine strained Greek yogurt with grated cucumber (squeezed dry), garlic, lemon juice, olive oil, and fresh dill or mint. Season with salt and refrigerate for at least 30 minutes before serving.
Can I grill the lamb instead of roasting it?
Yes, sliced lamb gyros cook quickly on a hot grill, about 3-4 minutes per side. A slightly lower heat than a full grilling temperature prevents burning the herb marinade.
What toppings go on a lamb gyro?
Traditional toppings include sliced tomato, red onion, and tzatziki inside a warm pita. French fries inside the wrap are also common in Greek street food.
Looks Awesome and Great!!!