Zesty Gyros With Homemade Lamb Gyro Meat Recipes

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LAMB GYRO WITH TZATZIKI SAUCE AND SPICY SOUR CREAM SAUCE

Provided by Brianna Jenkins

Time 1h10m

Yield 8 gyros

Number Of Ingredients 24



Lamb Gyro with Tzatziki Sauce and Spicy Sour Cream Sauce image

Steps:

  • In a large bowl, toss the cubed lamb with the garlic, thyme, oregano, rosemary, and lemon juice. Coat the lamb completely. Let the lamb marinate for 30 minutes.
  • Heat a large, deep skillet over high heat and drizzle in the remaining 2 tablespoons of olive oil. Season the lamb with 1 teaspoon salt, and 1/2 teaspoon pepper. Add the lamb to the skillet and cook until browned on all sides and cooked to medium-rare, about 4 minutes on each side.
  • Heat the pita bread in a dry pan or in the microwave for just a few seconds until warm and pliable. On each piece of bread, lay a few pieces of lamb, some tomato slices, lettuce, feta and a spoonful of each sauce. Transfer to a serving platter, fold and enjoy!
  • To make Tzatziki sauce:
  • In a small bowl, combine the cucumber, mint, dill, lemon zest, and yogurt. Season with salt, to taste, and serve with the gyros.
  • Yield: about 2 cups
  • To make Spicy Sour Cream Sauce:
  • In a small bowl, whisk the sour cream, lemon, and sriracha sauce together until completely blended. Season the sauce with salt, to taste, and serve with the gyros.
  • Yield: about 1 cup

2 pounds boneless lamb leg or shoulder, trimmed of excess fat and cut into 1 1/2-inch chunks
3 cloves garlic, crushed
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
1/2 teaspoon dried rosemary
3 tablespoons olive oil, divided
Juice of 1/2 a lemon
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
8 pocketless pita bread
2 tomatoes, thinly sliced
Shredded iceberg lettuce
6 ounces feta, crumbled
Tzatziki Sauce, Serena Palumbo's recipe follows
Spicy Sour Cream Sauce, Serena Palumbo's recipe follows
1 small cucumber, grated
Bunch fresh mint, leaves finely chopped
Zest of 1 lemon
1 cup Greek-style yogurt
Kosher salt
1 cup sour cream
Zest and juice of 1 lemon
2 tablespoons sriracha sauce
Kosher salt

EASY LAMB GYROS

Most of us don't have a vertical, rotating spit at home, but that doesn't mean you shouldn't be able to enjoy delicious gyros whenever you want! Make juicy, tender, seasoned lamb gyro meat at home with just a bread loaf pan!

Provided by Brian Genest

Categories     Gyros

Time 2h45m

Yield 12

Number Of Ingredients 9



Easy Lamb Gyros image

Steps:

  • Preheat the oven to 275 degrees F (135 degrees C). Spray a large loaf pan with cooking spray.
  • Combine lamb, Greek seasoning, and egg in a bowl. Mix until ingredients are very well combined (overmixing is preferable here.) Firmly press mixture into the prepared loaf pan, making sure there are no air pockets under the meat. Cover with foil.
  • Cook in the preheated oven until an instant-read thermometer inserted into the center reads at least 160 degrees F (70 degrees C), about 2 hours.
  • Remove from the oven and let rest, covered, until all the grease on top is absorbed, 15 to 20 minutes.
  • Remove meat from the pan and cut into thin slices.
  • Load meat into the center of warmed pitas. Top with lettuce, tomatoes, onion, and tzatziki sauce. Serve immediately.

Nutrition Facts : Calories 402.3 calories, Carbohydrate 34 g, Cholesterol 91.4 mg, Fat 25.1 g, Fiber 2.5 g, Protein 25.9 g, SaturatedFat 6.6 g, Sodium 1291.8 mg, Sugar 2.9 g

cooking spray
3 pounds ground lamb
½ cup Greek seasoning
1 large egg
12 (6 inch) pita breads, warmed
1 head iceberg lettuce, finely shredded
5 medium Roma tomatoes, diced
1 medium red onion, diced
½ cup tzatziki sauce, or more to taste

ROASTED LEG OF LAMB (GYROS)

Provided by Tyler Florence

Categories     main-dish

Yield 10 servings

Number Of Ingredients 16



Roasted Leg of Lamb (Gyros) image

Steps:

  • Finely chop up 1/2 of the garlic on a cutting board and sprinkle with a generous pinch of salt. Mash the garlic and salt together with the flat-side of a knife into a paste. Add the oregano and continue to mash until incorporated. Put the garlic-oregano paste in a small bowl, add the lemon juice and 1 cup of olive oil; season with salt and pepper. Slice the remaining garlic into thin slivers.
  • Put the lamb on a large platter, and trim any excess fat. Cut the lamb in 1/2 lengthwise so you have 2 large pieces. Make slits all over the meat with a sharp knife, and push the garlic slivers inside. Rub 1/2 of the garlic-oregano paste all over the lamb and season the meat with salt and pepper. Roll up each piece of lamb lengthwise and tie with butcher's twine to hold the roasts together. Put the lamb on a large platter and slather with the remaining garlic-oregano paste. Marinate, covered, in the refrigerator for at least 1 hour or up to overnight.
  • Preheat the oven to 375 degrees F.
  • Wipe off the excess paste from the lamb so it won't burn in the oven. Place a large roasting pan over 2 burners on medium-high flame and coat with a fair amount of olive oil. Put the lamb roasts in the roasting pan and sear to form a nice brown crust on all sides. Transfer the pan (and lamb) to the oven and roast for 1 to 1 1/2 hours; it should be pink in the center and the internal temperature reads 130 degrees F. Allow the lamb to stand 10 minutes to let the juices settle before and slicing.
  • Cut off the butcher's twine and thinly slice the lamb. Place the meat in the center of the pita breads. Top with lettuce, chopped tomatoes, and tzatziki.
  • Put all the ingredients in a mixing bowl and combine with a fork. Refrigerate for at least 1 hour to allow the flavors to marry.

1 head garlic, cloves peeled
Kosher salt
2 bunches fresh oregano, leaves finely chopped
1 lemon, juiced
1 cup extra-virgin olive oil, plus more for searing
Freshly ground black pepper
1 butterflied leg of lamb, about 4 pounds
10 large Pita bread
1 head butter lettuce
5 vine-ripe tomatoes, chopped
Tzatziki, recipe follows
3 cups plain yogurt
1 lemon, juiced
2 medium cucumbers, peeled, halved, seeded and diced
1 tablespoon finely chopped fresh mint leaves
Kosher salt and freshly ground black pepper

GYRO MEAT WITH TZATZIKI SAUCE

Follow Alton Brown's Food Network recipe to make Gyro Meat with Tzatziki Sauce at home; the creamy cucumber-yogurt sauce goes perfectly with ground lamb.

Provided by Alton Brown

Categories     main-dish

Time 3h45m

Yield 6 to 8 servings

Number Of Ingredients 15



Gyro Meat with Tzatziki Sauce image

Steps:

  • Process the onion in a food processor for 10 to 15 seconds and turn out into the center of a tea towel. Gather up the ends of the towel and squeeze until almost all of the juice is removed. Discard juice.
  • Return the onion to the food processor and add the lamb, garlic, marjoram, rosemary, salt, and pepper and process until it is a fine paste, approximately 1 minute. Stop the processor as needed to scrape down sides of bowl.
  • To cook in the oven as a meatloaf, proceed as follows:
  • Preheat the oven to 325 degrees F.
  • Place the mixture into a loaf pan, making sure to press into the sides of the pan. Place the loaf pan into a water bath and bake for 60 to 75 minutes or until the mixture reaches 165 to 170 degrees F. Remove from the oven and drain off any fat. Place the loaf pan on a cooling rack and place a brick wrapped in aluminum foil directly on the surface of the meat and allow to sit for 15 to 20 minutes, until the internal temperature reaches 175 degrees F. Slice and serve on pita bread with tzatziki sauce, chopped onion, tomatoes and feta cheese.
  • To cook on a rotisserie, proceed as follows:
  • Form the meat mixture into a loaf shape and place on top of 2 overlapping pieces of plastic wrap that are at least 18 inches long. Roll the mixture in the plastic wrap tightly, making sure to remove any air pockets. Once the meat is completely rolled in the wrap, twist the ends of the plastic wrap until the surface of the wrap is tight. Store in the refrigerator for at least 2 hours or up to overnight, to allow the mixture to firm up.
  • Preheat the grill to high.
  • Place the meat onto the rotisserie skewer. Place a double-thick piece of aluminum foil folded into a tray directly under the meat to catch any drippings. Cook on high for 15 minutes. Decrease the heat to medium and continue to cook for another 20 to 30 minutes or until the internal temperature of the meat reaches 165 degrees F. Turn off the heat and allow to continue to spin for another 10 to 15 minutes or until the internal temperature reaches 175 degrees. Slice and serve on pita bread with tzatziki sauce, chopped onion, tomatoes, and feta cheese.
  • Place the yogurt in a tea towel, gather up the edges, suspend over a bowl, and drain for 2 hours in the refrigerator.
  • Place the chopped cucumber in a tea towel and squeeze to remove the liquid; discard liquid. In a medium mixing bowl, combine the drained yogurt, cucumber, salt, garlic, olive oil, vinegar, and mint. Serve as a sauce for gyros. Store in the refrigerator in an airtight container for up to a week.
  • Yield: 1 1/2 cups

1 medium onion, finely chopped or shredded
2 pounds ground lamb
1 tablespoon finely minced garlic
1 tablespoon dried marjoram
1 tablespoon dried ground rosemary
2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
Tzatziki Sauce, recipe follows
16 ounces plain yogurt
1 medium cucumber, peeled, seeded, and finely chopped
Pinch kosher salt
4 cloves garlic, finely minced
1 tablespoon olive oil
2 teaspoons red wine vinegar
5 to 6 mint leaves, finely minced

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