So on that happy note, let’s talk about these super simple and delicious lamb gyros with spicy tzatziki. If you guys have learned anything from reading this blog, you know that I don’t love to do things the normal way. I think this is mostly because I need to keep things “spicy” in the kitchen. I’d get super bored doing things that are the same and common. I personally think it keeps things fun and exciting, and if I do share a recipe that is more traditional I definitely have to put a fun little twist on it.
I mean there is this recipe…
and this one…
…oh and this one, too.
I could probably go on for days and days, but no one has time for that.
When I made these gyros, I had a ton of lamb leftover from Easter brunch. When I was thinking of fun and interesting ideas to put this leftover lamb to use, a sandwich was at the top of that list. So the recipe below for how to cook the leg of lamb I had already cooked the day before. I totally recommend doing this if you are crunched on time because the lamb does take a couple of hours to marinate, but the flavor is oh so amazing and totally necessary!
I totally love this recipe, and I hope you guys do too! Pair these lamb gyros with a brown ale because I love, love, love brown ales with lamb! Have a wonderful day everyone! xo
Yields 12 gyros
Inactive Time: 2 hours
2 hr, 30 Prep Time
1 hrCook Time
3 hr, 30 Total Time
- 3 pound boneless leg of lamb
- 1/3 cup olive oil
- 2 tablespoons lemon juice
- 1 tablespoon fresh rosemary, chopped
- 1 tablespoon Mediterranean seasoning (Italian seasoning may be substituted)
- 2 cloves of garlic, finely minced
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1/2 cup Greek yogurt
- 1/4 cup mayo
- 1/2 cucumber, peeled and diced
- 1/4 cup fresh dill
- 1 tablespoon lemon juice
- 1 teaspoon hot sauce of choice
- 1 teaspoon chipotle chili powder
- salt and black pepper (to taste)
- 12 slice of pita bread
- 1 cup spicy tzatziki (from above)
- 1 cucumber, sliced thin
- 3 Roma tomatoes, sliced
- 2 large red bell peppers, sliced thin
- 1 medium red onion, sliced thin
- 2 avocados, peeled, pitted and sliced thin
- 3/4 cup feta cheese crumbled
- 3 pounds cubed or sliced lamb (from above)
- chopped fresh parsley or dill (for garnish)
- Remove the lamb from it's packaging and set aside. In a large bowl (that has a fitted lid), whisk together the oil, lemon juice, rosemary, Mediterranean seasoning, garlic, salt and black pepper. Place the lamb in the large bowl and toss to coat with the mixture, rubbing it in where necessary. Cover and place in the refrigerator for 2-3 hours.
- Once the lamb has marinated, remove from refrigerator. Preheat your oven to 325 degrees F and line a large baking sheet with foil and then place an oven-safe rack on top. Place the lamb directly on the rack, then place in the oven and cook until a probe meat thermometer reads 145 degrees F for medium rare, about 1 hour (I cook my lamb to 135 degrees F for rare, but you may cook your lamb to the temperature of your liking). Remove the lamb from the oven and let rest for at least 15 minutes. Once the lamb has rested, cut into cubes or strips and set aside.
- To a high-powered blender of food processor, add the Greek yogurt, mayo, cucumber, dill, lemon juice, hot sauce, chipotle chili powder, salt and black pepper. Puree on high until smooth and creamy. Pour into an airtight container and refrigerator until you are ready to use.
- To assemble your lamb gyros, spread a thin layer of spicy tzatziki on a slice of pita bread and then layer on cucumber, tomato, pepper, onion, avocado, feta cheese, and lamb. Garnish with fresh parsley or dill and enjoy immediately.