Lamb Gyro with Tzatziki Sauce and Spicy Sour Cream Sauce (Brianna Jenkins) |
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Prep Time: 30 Minutes Cook Time: 10 Minutes |
Ready In: 40 Minutes Servings: 8 |
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Ingredients:
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 |
bunch fresh dill, 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 |
Directions:
1. 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.
2. 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.
3. 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!
4. To make Tzatziki sauce:
5. In a small bowl, combine the cucumber, mint, dill, lemon zest, and yogurt. Season with salt, to taste, and serve with the gyros.
6. Yield: about 2 cups
7. To make Spicy Sour Cream Sauce:
8. 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.
9. Yield: about 1 cup
10. Food Network Kitchens have not tested this recipe and therefore, we cannot make representation as to the results.
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