Description
Flavorful lamb marinated in herbs and lemon, served in warm pita bread with creamy tzatziki and fresh toppings. A Mediterranean feast!
Ingredients
Units
For the Marinade
- 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
- 680 g leg of lamb
For the Gyros
- 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
For the Tzatziki
- 1 cup greek yogurt
- 3 cloves garlic, minced
- Juice of 1/2 lemon
- 1 large cucumber
- 1 tablespoon olive oil
- 1 teaspoon fresh dill
- Salt and black pepper, to taste
Instructions
- 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.
- Warm pitas on a medium skillet over low heat, one at a time, or wrap in foil and place in the hot oven.
- Line each pita with the spinach leaves, then fill with the pepper/onion/tomato mixture and lamb. Top with feta, olives, and sun-dried tomatoes.
- Serve with tzatziki sauce.
- For the tzatziki, combine all of its ingredients in a blender or food processor until nearly smooth. Pour into a container with a sealable lid and chill in the fridge until ready to serve.
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