American Lamb Gyros with Tzatziki
6 to 8 servings
Preparation time: 30 minutes
Cook time: 40 to 50 minutes
3 pounds boneless American Lamb leg, butterflied
Salt and pepper, to taste
Lay lamb leg open on a cutting board. Trim off visible fat. Season lamb generously with salt and pepper; allow to sit at room temperature for 30 minutes prior to grilling.
2 cups Greek yogurt
1 small cucumber, peeled, seeded and grated on large holes of grater
1 tablespoon fresh chopped dill
1 tablespoon fresh chopped mint
1 tablespoon extra virgin olive oil
1-1/2 teaspoons red wine vinegar
1 teaspoon sea salt
1/8 teaspoon freshly ground black pepper
8 authentic Greek pitas (not pocket bread)
1 pint grape tomatoes, sliced
1 small cucumber, sliced
1 bunch mint leaves
In a medium-sized bowl, combine yogurt, cucumber, dill, mint, oil, vinegar, salt and pepper; keep cold until serving.
Preheat grill to medium-high. Grill lamb leg to medium-rare (remove from heat when thermometer registers between 130°F and 135°F, or to desired doneness). Rest lamb, lightly covered, for at least 10 minutes before serving.
Slice lamb across the grain into thin slices. Place some lamb slices in the middle of each pita; top with tomatoes, cucumber slices, mint leaves and Tzatziki sauce; fold pita like a taco.
Recipe and image provided by the American Lamb Board