American Lamb Gyros with Tzatziki

Name: American Lamb Gyros with Tzatziki
Prep time: 30 min
Total time: 75 min
Yield: 6 to 8 Servings
Ingredients: 3 lbs boneless American Lamb leg, butterflied; dash Salt and pepper, to taste; 2 cups plain Greek yogurt; 1 small cucumber, peeled, seeded and grated; 1 small cucumber, sliced thin; 1 tbsp chopped fresh dill; 1 tbsp chopped fresh mint; 1 bunch fresh mint leaves, stems removed; 1 tbsp extra-virgin olive oil; 1 1/2 tsp red wine vinegar; 1 tsp salt; 1/8 tsp freshly ground black pepper; 8 authentic Greek pitas (not pocket bread); 1 pint grape tomatoes, sliced

Leg of Lamb Greek

December 10, 2015

Gyros are a classic Greek sandwich made with thinly sliced lamb and Greek pocket bread. Here we use American lamb to blend with all the savory Greek flavors, including a classic cucumber-yogurt sauce.

Prep: 30 mins
Cook: 45 mins
Yields: 6 to 8 Servings

Ingredients

3 lbs boneless American Lamb leg, butterflied

dash Salt and pepper, to taste

TZATZIKI

2 cups plain Greek yogurt

1 small cucumber, peeled, seeded and grated

1 small cucumber, sliced thin

1 tbsp chopped fresh dill

1 tbsp chopped fresh mint

1 bunch fresh mint leaves, stems removed

1 tbsp extra-virgin olive oil

1 1/2 tsp red wine vinegar

1 tsp salt

1/8 tsp freshly ground black pepper

8 authentic Greek pitas (not pocket bread)

1 pint grape tomatoes, sliced

Directions

1Lay lamb leg open on a cutting board. Trim off any visible fat. Season lamb generously with salt and pepper; allow to sit at room temperature for 30 minutes prior to grilling.

2In a medium-sized bowl, combine the yogurt, grated cucumber, dill, chopped mint, olive oil, vinegar, salt, and pepper; keep cold until serving.

3Preheat the grill to medium-high. Grill the lamb leg to medium-rare (remove the meat from heat when thermometer registers between 130°F and 135°F, or to desired doneness). Let the meat rest, lightly covered, for at least 10 minutes before serving.

4Slice the lamb across the grain into thin slices. Place a few lamb slices in the middle of each pita and top with a few tomatoes, cucumber slices, mint leaves, and a spoonful of tzatziki sauce. Fold the pita like a taco and serve.

Recipe provided by the American Lamb Board

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