Lamb Gyros with Tzatziki Sauce
Ingredients
Ingredients
- 3 pounds boneless American Lamb leg, butterflied
- 2 cups Greek yogurt
- small cucumber, peeled, seeded and grated on large holes of grater
- tablespoon fresh chopped dill
- tablespoon fresh chopped mint
- tablespoon extra virgin olive oil
- 1½ teaspoons red wine vinegar
- 1 teaspoon sea salt
- 1/8 teaspoon freshly ground black pepper
- 8 authentic Greek pitas (not pocket bread)
- pint grape tomatoes, sliced
- small cucumber, sliced
bunch mint leaves
Instructions
Directions
- In a medium-sized bowl, mix Tzatziki sauce by combining yogurt, cucumber, dill, mint, oil, vinegar, salt and pepper; keep cold until serving.
- Pre-heat grill to medium-high. Season lamb with salt and pepper. Then 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 cutting.
- 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 and serve.
Notes
Photo by: Kathy Krafka Harkema