LAMB GYRO RECIPES

Steps:

• Cut excess fat from leg of lamb.
• Combine all marinade ingredients in a bowl or baking dish large enough to accommodate the lamb and mix well. Message marinade into lamb making sure it is in everywhere. Cover and refrigerate overnight, turning often.
• Remove from refrigerator to allow it to reach room temperature about 30 minutes.
• Preheat grill.
• Re-roll leg into a roast very tightly and tie.
• Place lamb on middle of the rotisserie skewer making sure it is balanced and secure.
• Reduce temperature to low. Cook for 2 hours brushing with remaining marinade every 1/2 hour.
• When the middle of the meat reaches a temperature of about 145 degrees remove from grill.
• Let a leg of lamb rest for 20 minutes before you start carving it up. This will even out the temperature, make sure it’s completely done and allow the juices to flow back into the meat.
• Carve the meat, starting from the thick end and work our way down to the shank.
• Alternate cooking Method:.
• Start by grilling the leg over a medium high direct heat to sear the surface. This will give the meat a crusty surface and add texture. Turn every 5 minutes to sear the surface evenly. On the rotisserie you won’t have to worry about this. Grill over this direct heat for about 15 minutes then move to indirect grilling and cut the temperature down to a medium heat. Watch for flare-ups during the direct grilling phase. The leg of lamb will need about 20 minutes per pound to cook so plan accordingly.

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