LAMB GYROS MARINADE RECIPES

Name: Slow-cooked lamb gyros
Total time: 8 h 20 min
Cuisine: Greek
Ingredients: red wine vinegar 125ml; olive oil 75ml; dried oregano 4 tsp; dried mint 4 tsp; garlic granules 2 tsp; ground cinnamon 2 tsp; black peppercorns ground to make 1 tsp; lamb shoulder (bone in) ½ large (about 1kg); sea salt 1 tsp; onion 1, thinly sliced; cucumber 1, thinly sliced; lemon ½, juiced; frozen oven fries 600g; flatbreads, large pittas or wraps, to serve; hot sauce, (optional); tahini 100g; garlic 2 cloves, crushed; extra-virgin olive oi 1 tbsp; greek yogurt 200g; caster sugar ½ tsp

LAMB GYROS RECIPE - OLIVEMAGAZINE

Lamb Gyros Recipe - olivemagazine image

These gyros swap the traditional spit-roasted meat for pull-apart shredded lamb, and a moreish garlicky sauce

Provided by Sarah Cook

Categories Meat and poultry

Total Time 8 hours 20 minutes

Number Of Ingredients 20

Ingredients

red wine vinegar 125ml
olive oil 75ml
dried oregano 4 tsp
dried mint 4 tsp
garlic granules 2 tsp
ground cinnamon 2 tsp
black peppercorns ground to make 1 tsp
lamb shoulder (bone in) ½ large (about 1kg)
sea salt 1 tsp
onion 1, thinly sliced
cucumber 1, thinly sliced
lemon ½, juiced
frozen oven fries 600g
flatbreads, large pittas or wraps, to serve
hot sauce, (optional)
tahini 100g
garlic 2 cloves, crushed
extra-virgin olive oi 1 tbsp
greek yogurt 200g
caster sugar ½ tsp

Steps:

Whisk together the vinegar, oil, dried herbs, garlic granules, cinnamon and pepper. Put the lamb shoulder in a dish or sturdy food bag, pour over the marinade and make sure all the meat is covered. Marinate for at least an hour, but ideally overnight.
Heat the slow cooker to low. Put in the lamb and marinade, and sprinkle everything with the sea salt. Cook for 5 hours, then up the slow cooker to high and cook for another hour while you get the rest of the fillings ready.
Mash the tahini with the garlic and oil in a bowl then gradually mash in the yogurt with 2 tbsp water to a smooth, thick sauce. Season with the sugar and plenty of salt. Toss the onion with the cucumber and dress with the lemon juice.
Cook the fries following pack instructions until really golden and crispy, and, when they’re almost ready, heat the flatbreads and wrap in a clean tea towel to keep warm.
Lift the lamb from the slow cooker and pour any juices into a jug (or gravy separator, if you have one). Use a couple of forks to shred the meat, discarding the bones, any gristly bits and large bits of fat that haven’t melted away. Pour off the fatty oil that has risen to the top of the juices, then toss the shredded meat with as much of the juice as you like. Taste for seasoning. Spread the warm flatbreads thickly with the garlic sauce, then top with piles of meat, veg, crispy fries and hot sauce, if you like. Wrap up and eat straight away.

Nutrition Facts : Calories 950 calories, FatContent 57 grams fat, SaturatedFatContent 18 grams saturated fat, CarbohydrateContent 61 grams carbohydrates, SugarContent 6 grams sugar, FiberContent 8 grams fibre, ProteinContent 41 grams protein, SodiumContent 0 milligram of sodium

GREEK LAMB GYROS RECIPE - GOOD HOUSEKEEPING

Greek Lamb Gyros Recipe - Good Housekeeping image

Greek Lamb Gyros: Pile pittas high with tender lamb, sweet pickled veg and cooling yogurt to take you back to the Med in minutes!

Provided by The Good Housekeeping Cookery Team

Categories picnic lunch

Total Time 40 minutes

Prep Time 30 minutes

Cook Time 10 minutes

Yield 4 servings

Number Of Ingredients 15

Ingredients

450 g lamb leg steaks
Large handful chopped soft herbs, we used parsley, dill and mint, plus extra to serve
2 tsp. harissa paste
3 garlic cloves, crushed
2 tbsp. olive oil
Finely grated zest and juice 1 lemon
1 small red onion, finely sliced
1 red chilli, deseeded and finely sliced
1 tbsp. red wine vinegar
1/2 tsp. caster sugar
4 pitta breads
1 Little Gem lettuce, thickly shredded
2 tomatoes, sliced
1/2 cucumber, sliced
Plain yogurt

Steps:

Put the lamb, herbs, harissa, garlic, olive oil, lemon zest and juice into a food bag or non-metallic bowl and mix to coat well. Close/cover and chill for at least 4hr, or overnight. In a small pan, mix the onion, chilli, vinegar, sugar and 1/2tsp salt and heat until just boiling. Remove from heat and set aside for 30min. Cover and chill until needed. Heat a griddle or frying pan over medium-high heat and cook the lamb (reserving any leftover marinade) for 3min per side, until charred and still pink in the centre (cook for longer if you prefer). Transfer to a plate and set aside to rest for a couple of minutes. Brush one side of the pittas with any remaining marinade and griddle, or fry, to heat through and soak up any extra cooking juices. Slice the lamb. Pile the lettuce, tomatoes, cucumber, lamb, pickled onions on to the pittas, then drizzle with yogurt and chilli sauce. Sprinkle with extra herbs and serve.

Nutrition Facts : Calories 406 calories

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