Classic Spiced Lamb Gyro Recipes

LAMB GYRO WITH TZATZIKI SAUCE AND SPICY SOUR CREAM SAUCE

Lamb Gyro with Tzatziki Sauce and Spicy Sour Cream Sauce image

Provided by Brianna Jenkins

Time 1h10m

Yield 8 gyros

Number Of Ingredients 24

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
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

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

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