Grilled Herbed Lamb Gyros Recipes

GRILLED LAMB CHOPS WITH FRESH HERBS

Steps:

• Trim any excess fat down to 1/8-inch around each lamb chop and sprinkle both sides with seasoning salt. Let sit for about 30 minutes to come to room temperature.
• Preheat an outdoor grill to 400 degrees F (200 degrees C). Lightly oil the grate once the grill is hot.
• Place lamb chops on the hot grate and grill for 2 to 3 minutes. Rotate chops, to achieve crisscross grill marks, and continue grilling, 2 to 3 more minutes. Flip the chops and grill for 2 to 3 minutes. Rotate chops and continue grilling an additional 2 minutes, or until they have reached desired doneness. An instant-read thermometer inserted into the center should read at least 130 degrees F (54 degrees C).
• Remove chops from grill and sprinkle with fresh herbs. Allow to rest under foil, about 10 minutes.

GREEK GRILLED LEG OF LAMB: GYROS

Steps:

• With a sharp knife, make 20 slits across 1 side of the lamb and insert the garlic slivers. Place in a large non-reactive dish.
• In a bowl, whisk together the oil, lemon juice, garlic, oregano, rosemary, salt, and pepper. Pour over the lamb and rub evenly across the surface. Cover with plastic wrap and marinate, refrigerated, for at least 2 and up to 6 hours, turning occasionally.
• Remove from the refrigerator and let come to room temperature. Season lightly on all sides with Essence. Brush a grill lightly with olive oil and preheat to medium heat.
• Remove the lamb from the marinade and place on the grill. Cook, turning occasionally until the meat reaches an internal temperature of 145 degrees F for medium-rare, about 1 1/2 hours. Remove from the grill and transfer to a platter. Tent with foil and let rest for 12 minutes before carving.
• Thinly slice the lamb and place the meat in the center of the pita breads. Top with Tzatziki Sauce and chopped tomatoes, and serve.
• Combine all ingredients thoroughly and store in an airtight jar or container.
• Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.
• In a medium bowl combine all the ingredients and chill for at least 1 hour to allow the flavors to marry.

GRILLED BEEF GYROS

Steps:

• In a blender, combine the onion, garlic, sugar, mustard, ginger, pepper and cayenne; cover and process until onion is finely chopped. Add soy sauce and water; process until blended. , Place the beef in a shallow dish. Add marinade and turn to coat; cover and refrigerate for 1-2 hours., For sauce, in a blender; combine the cucumber, garlic and salt; cover and process until cucumber is chopped. Add vinegar and oil; process until blended. Transfer to a large bowl; stir in sour cream. Refrigerate until serving., Drain and discard marinade. Grill beef, covered, over medium-hot heat until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Place beef in pita halves. Top with cucumber sauce, sliced onion and chopped tomato. Refrigerate any remaining sauce.

HERB GRILLED RACK OF LAMB

Steps:

• Day before, up till one hour before cooking, salt and pepper Lamb to taste.
• Rub Lamb gently to coat with EVOO.
• Rub minced garlic evenly to Lamb.
• Combine herbs, fluff together, and spread evenly on cutting board.
• Roll lamb in chopped herbs to coat, sprinkling herbs onto the concave side of the rack, or anywhere that they don't stick.
• Allow all to macerate 1- 24 hours.
• Allow meat to come to room temp before grilling.
• 30-45 minutes before grilling, prepare a hot grill for direct/indirect grilling.
• Stand racks up on end facing eachother so as to support eachother, and grill on high heat 3-4 minutes.
• Grill outside of racks on high heat 2-3 minutes.
• Drop coals, or reduce heat to medium and grill inside side of racks 2-3 minutes, or to an internal temp of 115*.
• Rest meat 10 minutes before carving.
• Slice using bones for a guide (should look like rare lamb chops.).
• Serve on platter w/ rosemary sprig and/or mint leaves.
• Note: Cooking times will vary depending on cut of meat, type of grill, etc. As with all grill recipes, use your own judgement.

GRILLED GYRO BURGERS

Steps:

• In a medium bowl, combine 1 container of plain yogurt with the envelope of ranch dressing mix. Remove half of the mixture to another bowl. Into one of the bowls, add the remaining container of plain yogurt and diced cucumber; mix well. Cover and refrigerate. Preheat grill and lightly oil grate.
• Mix the ground beef and 1/4 cup onion into the remaining half of the yogurt mixture. Shape into 6 hamburger patties.
• Grill patties on medium heat for 7 minutes each side, turning once.
• Cut off 1/4 end of the pita pockets and fill with torn lettuce, grilled burger, creamy cucumber sauce and diced tomatoes.

GRILLED LEG OF LAMB WITH GARLIC AND HERB LEMON MARINADE

Steps:

• Mix all marinade ingredients together in a glass bowl.
• Place the lamb in a extra large heavy-duty plastic bag or glass bowl.
• Pour the marinade over the lamb, and turn to coat well on all sides.
• Cover tightly with plastic wrap (if using a glass bowl).
• Place in the fridge for a minimum of 24 hours (turning occasionally to distribute marinade).
• When ready to grill, remove from fridge and save marinade for basting if desired.
• Turn the grill to high heat.
• Sear both sides for about 5 minutes on each side.
• Reduce grill temperature to medium heat and finish cooking the lamb.
• You may baste the lamb with the leftover marinade if desired.

"GRILLED HERBED LAMB GYROS"

Steps:

• FOR LAMB: Combine first 11 ingredients. Rub well into both sides of lamb. Place lamb in large zip-type storage bag or leave in bowl covered. Place into refrigerator for at least 2 days and up to 3. Remove from refrigerator 1 hour before cooking to allow lamb to come to room temperature. Wipe off most herb mixture, reserving marinade for basting. Roast lamb over coals or low gas grill heat covered for 20 minutes, basting and turning after 10 minutes. Remove cover and baste and grill another 10 minutes (5 minutes each side) or until lamb is cooked medium - medium rare. Remove to platter, tent with foil and let lamb rest for at least 15 minutes. Slice thinly across the grain. Place in pita bread warmed quickly on the grill . Top with tzatziki (traditional yougurt sauce - recipe follows), shredded lettuce, chopped tomatoes, sliced red onion and crumbled feta cheese. For Taziki: Place yogurt into fine strainer lined with cheescloth (or damp coffee filter). Set strainer over bowl and cover with plastic wrap. Let drain overnight to make "yogurt cheese". Discard whey mixture that accumulates in bottom of bowl. Remove seeds from cucumber and grate. Salt lightly and let sit one hour. Squeeze grated cucumber to remove excess water. Mix cucumber with rest of ingredients into yogurt and let rest in refrigerator for at least 2 hours. Serve in hollowed out red cabbage to make a clever presentation!