Lizzy217s Lamb Gyros Recipes

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LAMB GYRO WITH TOMATO RELISH AND CHIMICHURRI SAUCE



Lamb Gyro with Tomato Relish and Chimichurri Sauce image

Provided by Aaron McCargo Jr.

Categories     main-dish

Time 1h25m

Yield 6 servings

Number Of Ingredients 21

1/4 cup olive oil
1/4 cup chopped garlic
1 lemon, juiced
1 teaspoon salt
1 teaspoon cracked black pepper
1 (5-pound) butterflied boneless leg of lamb, excess fat and sinew trimmed from a 6 1/2-pound bone-in leg of lamb
4 plum tomatoes, seeded and finely diced
1 shallot, minced
1 jalapeno, minced
1 tablespoon sugar
1 tablespoon white vinegar
Dash soy sauce
Salt and freshly cracked black pepper
1/2 cup olive oil
2 shallots, minced
1/3 cup chopped parsley leaves
2 tablespoons finely chopped basil leaves
2 tablespoons finely chopped oregano
Salt and freshly cracked black pepper
6 pocket-less pitas
Foil or parchment, for wrapping

Steps:

  • Preheat a grill on medium-high heat.
  • In a small bowl, mix together the olive oil, garlic, lemon juice, salt and pepper. Rub the lamb with the garlic oil on and let marinate for 30 minutes in a large casserole dish at room temperature.
  • In a medium-sized bowl, add the tomatoes, shallot, jalapeno, sugar, vinegar, soy sauce, salt and pepper, to taste.
  • Add the olive oil, shallots and herbs to a small bowl and season with salt and pepper, to taste.
  • Arrange the lamb on the grill rack. Grill the lamb, covered, until an instant-read thermometer inserted into the meat registers 130 degrees F for medium-rare, turning occasionally, about 25 minutes. Remove the lamb to a cutting board and let rest 10 minutes before slicing. Thinly slice the lamb.
  • To assemble, put some of the chimichurri on each pita. Add some lamb and some tomato relish. Top with more chimichurri and wrap in foil or parchment paper to serve.

GREEK GRILLED LEG OF LAMB: GYROS



Greek Grilled Leg of Lamb: Gyros image

Provided by Food Network

Time 1h52m

Yield 16 servings

Number Of Ingredients 28

1 (4 to 5-pound) boneless leg of lamb, trimmed of visible fat
5 cloves garlic, peeled and cut into 20 slivers
1/4 cup extra-virgin olive oil
3 tablespoons fresh lemon juice
4 cloves garlic, minced
2 tablespoons chopped fresh oregano
1 tablespoon chopped fresh rosemary
1/2 teaspoon salt
1/2 teaspoon ground black pepper
Essence, recipe follows
16 pita breads
Tzatziki Sauce, recipe follows
Chopped tomatoes
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried leaf oregano
1 tablespoon dried thyme
1 medium cucumber, peeled, seeded and finely chopped
1 cup plain yogurt
1 tablespoon olive oil
1 teaspoon lemon juice or white wine vinegar
1/2 teaspoon salt
1 teaspoon oregano
1 teaspoon minced garlic

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.

ROASTED LEG OF LAMB (GYROS)



Roasted Leg of Lamb (Gyros) image

Provided by Tyler Florence

Categories     main-dish

Yield 10 servings

Number Of Ingredients 16

1 head garlic, cloves peeled
Kosher salt
2 bunches fresh oregano, leaves finely chopped
1 lemon, juiced
1 cup extra-virgin olive oil, plus more for searing
Freshly ground black pepper
1 butterflied leg of lamb, about 4 pounds
10 large Pita bread
1 head butter lettuce
5 vine-ripe tomatoes, chopped
Tzatziki, recipe follows
3 cups plain yogurt
1 lemon, juiced
2 medium cucumbers, peeled, halved, seeded and diced
1 tablespoon finely chopped fresh mint leaves
Kosher salt and freshly ground black pepper

Steps:

  • Finely chop up 1/2 of the garlic on a cutting board and sprinkle with a generous pinch of salt. Mash the garlic and salt together with the flat-side of a knife into a paste. Add the oregano and continue to mash until incorporated. Put the garlic-oregano paste in a small bowl, add the lemon juice and 1 cup of olive oil; season with salt and pepper. Slice the remaining garlic into thin slivers.
  • Put the lamb on a large platter, and trim any excess fat. Cut the lamb in 1/2 lengthwise so you have 2 large pieces. Make slits all over the meat with a sharp knife, and push the garlic slivers inside. Rub 1/2 of the garlic-oregano paste all over the lamb and season the meat with salt and pepper. Roll up each piece of lamb lengthwise and tie with butcher's twine to hold the roasts together. Put the lamb on a large platter and slather with the remaining garlic-oregano paste. Marinate, covered, in the refrigerator for at least 1 hour or up to overnight.
  • Preheat the oven to 375 degrees F.
  • Wipe off the excess paste from the lamb so it won't burn in the oven. Place a large roasting pan over 2 burners on medium-high flame and coat with a fair amount of olive oil. Put the lamb roasts in the roasting pan and sear to form a nice brown crust on all sides. Transfer the pan (and lamb) to the oven and roast for 1 to 1 1/2 hours; it should be pink in the center and the internal temperature reads 130 degrees F. Allow the lamb to stand 10 minutes to let the juices settle before and slicing.
  • Cut off the butcher's twine and thinly slice the lamb. Place the meat in the center of the pita breads. Top with lettuce, chopped tomatoes, and tzatziki.
  • Put all the ingredients in a mixing bowl and combine with a fork. Refrigerate for at least 1 hour to allow the flavors to marry.

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

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

LIZZY217'S LAMB GYROS



LIZZY217's Lamb Gyros image

This is my take on the Greek gyros sandwiches you can find at many counter-service restaurants.

Provided by LIZZY217

Categories     Greek Recipes

Time 13h40m

Yield 4

Number Of Ingredients 23

¼ cup vegetable oil
2 tablespoons lemon juice
2 tablespoons brandy
1 clove garlic, crushed
1 teaspoon salt
½ teaspoon ground black pepper
½ teaspoon dried marjoram
⅛ teaspoon ground dried thyme
⅛ teaspoon ground dried rosemary
⅛ teaspoon dried oregano
1 pound boneless lamb shoulder, cut into 1-inch cubes
1 cup plain yogurt
½ cucumber, shredded
1 clove garlic, minced
1 tablespoon lemon juice
1 teaspoon salt
¼ teaspoon ground black pepper
(10 inch) bamboo skewers, soaked in water for 20 minutes
8 pocket bread rounds
1 tomato, sliced
½ red onion, thinly sliced
1 cup shredded lettuce
½ cup crumbled feta cheese

Steps:

  • Whisk together the vegetable oil, 2 tablespoons lemon juice, brandy, crushed garlic, 1 teaspoon salt, 1/2 teaspoon black pepper, marjoram, thyme, rosemary, and oregano in a bowl, and pour into a resealable plastic bag. Add the cubed lamb, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator 12 to 24 hours.
  • Once the meat has finished marinating, remove from the refrigerator, and allow to stand at room temperature for 1 hour. While the meat is warming up, prepare the tzatziki sauce by whisking together the yogurt and cucumber in a mixing bowl along with 1 clove of minced garlic, 1 tablespoon lemon juice, 1 teaspoon salt, and 1/4 teaspoon pepper. Wrap the sauce with plastic wrap, and refrigerate until ready to use.
  • Preheat the oven's broiler and set the oven rack about 4 inches from the heat source. Remove the lamb cubes from the marinade, and squeeze off excess. Discard the remaining marinade. Spray a broiling pan with cooking spray, thread the meat onto the skewers, and place the skewers onto the prepared pan.
  • Broil under the preheated broiler to your desired degree of doneness, turning every few minutes so the meat cooks evenly. It should take about 10 minutes to cook the meat to medium-well.
  • To assemble the sandwiches, cook each pocket bread in a microwave on high until hot, 20 to 30 seconds each. Split each piece in half, and open up the pockets. Divide the tomato and onion slices among the pocket bread halves. Stuff with shredded lettuce, then fill with the broiled lamb. Sprinkle with crumbled feta cheese, and top with the tzatziki sauce to serve.

Nutrition Facts : Calories 698.3 calories, Carbohydrate 67.6 g, Cholesterol 76.8 mg, Fat 32.1 g, Fiber 3.5 g, Protein 29.1 g, SaturatedFat 11.6 g, Sodium 2131.1 mg, Sugar 9.6 g

BEST HOMEMADE LAMB GYROS



Best Homemade Lamb Gyros image

After trying several other recipes and being disappointed, I've experimented multiple times to come up with this version. The meat is tender, flavorful, and pretty darn close to what you get at a very good Greek restaurant. I usually use lamb necks, which are very economical... but it does take some work to get the meat off the bones, and the yield is only about 50%. You need a good food processor and a grill to make this recipe!! Please note that you need to start at least two days before serving.. and three days is better. My fussy 5 year old LOVES this gyros even though she won't touch a hamburger.

Provided by MarySC

Categories     Lamb/Sheep

Time P2DT1h

Yield 8-10 serving(s)

Number Of Ingredients 9

1 1/2 lbs lamb stew meat
1/2 lb beef stew meat
4 garlic cloves, minced
1 tablespoon dried oregano
1 1/2 tablespoons fresh rosemary
1 tablespoon kosher salt
2 teaspoons pepper, fresh ground
zest of one lemon, grated
1 medium onion

Steps:

  • Two to three days before:.
  • Cut the meat into small cubes, removing only large pieces of fat. Grind rosemary until fine, add the garlic, oregano, rosemary, salt, pepper, and lemon zest (fine grated from one lemon) and process a bit. Do not add the onion!
  • Place the meat and spice mixture in a plastic bag, mix well, seal tightly and chill, turning now and then.
  • 8 to 18 hours before serving:.
  • Coarsely chop the onion and process it in the food processor until it is mushy with no onion pieces in it. Pour it out onto a clean fine weave cloth, gather the cloth up around the onion and squeeze out the liquid very well until the onion is very dry.
  • Working in batches, grind the meat cubes in the food processor until finely ground. Add the onion to all the meat and mix well. Then re-process in batches until the mixture is reduced to a fluffy paste -- this may take two or more minutes per batch. Knead the meat mixture very well, form into a compact log 8-10 inches long with blunt ends, and wrap very tightly in plastic wrap (see picture). Chill for 3 to 18 hours.
  • 1.5 to 2 hours before serving:.
  • Remove plastic wrap and re-wrap tightly in foil. Put on indirect heat on the BBQ 375-400 degrees, turning every 15-20 minutes for about 60-70 minutes until the internal temperature reaches 150 degrees. Remove from grill and leave in foil for at least 20 minutes. Final temperature should be 160-165.
  • Slice very thin horizontal slices. If you like your gyros meat crispy, saute the slices in a hot skillet for a few minutes before serving (I like mine soft, so I just zap it very briefly if I need to warm it up!).
  • Serve with tzatziki (try #59336) and warm pita.

LAMB GYROS



Lamb Gyros image

I found a gyro recipe and completely tweaked it to be more to my taste, and it turned out great! TammieV's Gyro Sauce is great on it! Recipe #57747

Provided by Abi Fae

Categories     Lamb/Sheep

Time 50m

Yield 6-8 serving(s)

Number Of Ingredients 14

2 -3 tablespoons olive oil
1 small yellow onion, minced
4 -5 garlic cloves, minced
1 lb lamb, cubed
1 teaspoon dried red pepper flakes
1/4 cup parmesan cheese
2 tablespoons oregano
3 tablespoons cumin
2 teaspoons white pepper
6 -8 mushrooms, sliced
1/2 cup sun-dried tomato, sliced
8 ounces feta cheese, crumbled
8 ounces Greek olives, pitted
flat bread or pita bread

Steps:

  • Heat olive oil over medium high heat; add onions and garlic and saute for five minutes. Add red pepper flakes. Add lamb and cook until there is no pink left.
  • In a small bowl, combine the parmesan cheese, oregano, cumin, and pepper. Mix, and add to lamb, stirring well to evenly coat the lamb.
  • Cook for five minutes, then add the sliced mushrooms and sun dried tomatoes. Cook until fully heated.
  • Serve on flatbread or pita bread: sprinkle feta cheese and olives to taste (about one ounce of each), add the lamb mixture. Add a cucumber sauce if you like, and serve.

KEFI LAMB GYRO



Kefi Lamb Gyro image

Very few people make their own gyro-it's about as intimidating as making your own prosciutto or sausage. Chef Michael Psilakis' recipe for lamb gyro from his restaurant, Kefi, is made in the oven, so it's exponentially less daunting.

Provided by Michael Psilakis

Number Of Ingredients 15

2 1/4 inch thick slices Spanish or sweet onion
Extra-virgin olive oil
Kosher salt and coarsely cracked black pepper
1 pound well-marbled, finely ground lamb (from the shoulder)
8 ounces finely ground pork
1 teaspoon Dijon mustard
2 teaspoons minced garlic
1 teaspoon ground coriander
1 teaspoon espelette pepper or best-quality chile powder
2 tablespoons minced fresh herbs, such as dill, parsley, and/or chives
1 whole scallion, minced
2 large eggs, beaten
Greek Salad, for serving
Tzatziki, for serving
6 pitas, for serving

Steps:

  • Brush the onion slices with a little olive oil and season with kosher salt and pepper. On a hot griddle pan or in a cast-iron skillet, grill the onion until tender. Separate into rings and chop very fine.
  • Lightly brush a 7 1/2 X 11-inch baking dish with olive oil and preheat the oven to 375°F.
  • In a large mixing bowl, combine the chopped grilled onion, lamb, pork, mustard, garlic, coriander, espelette, fresh herbs, scallion, and eggs. Season liberally with kosher salt and pepper and thoroughly combine the mixture with clean hands. Transfer to the baking dish and spread out evenly to the edges, smoothing the top flat. Place the dish inside a larger roasting pan and add boiling water to about halfway up the sides of the baking dish.
  • Bake for 45 minutes, or until the gyro shrinks away from the sides and is quite hot in the middle when pierced with a metal skewer (around 150°F). Remove the pan from the water bath and cool to room temperature. Cover and refrigerate for at least 3 hours or, ideally, 24 hours, to develop the flavors.
  • Place a large, flat platter upside down over the baking dish. Turn both over, and carefully remove the gyro. With a hot, sharp knife, slice the gyro about 3/8 inch thick. In a very large skillet, warm 1/3 cup oil over medium-high heat. When the oil is very hot, add the gyro slices and sauté for about 2 minutes, shaking the pan around to thoroughly coat the slices with the oil.
  • Paint the pita with extra-virgin olive oil, season with kosher salt and pepper, and grill until firm and char-marked on all sides. Smear some Tzatziki in the center of each pita round. Divide the gyro meat among the pitas, on top of the tzatziki. Add some Greek Salad. Pull the sides of the pita up to meet in the center, like a taco. Serve like a taco, or wrap and secure with a wide strip of parchment. Messy and great!

LIZZY217'S LAMB GYROS



LIZZY217's Lamb Gyros image

This is my take on the Greek gyros sandwiches you can find at many counter-service restaurants.

Provided by LIZZY217

Categories     Greek Recipes

Time 13h40m

Yield 4

Number Of Ingredients 23

¼ cup vegetable oil
2 tablespoons lemon juice
2 tablespoons brandy
1 clove garlic, crushed
1 teaspoon salt
½ teaspoon ground black pepper
½ teaspoon dried marjoram
⅛ teaspoon ground dried thyme
⅛ teaspoon ground dried rosemary
⅛ teaspoon dried oregano
1 pound boneless lamb shoulder, cut into 1-inch cubes
1 cup plain yogurt
½ cucumber, shredded
1 clove garlic, minced
1 tablespoon lemon juice
1 teaspoon salt
¼ teaspoon ground black pepper
(10 inch) bamboo skewers, soaked in water for 20 minutes
8 pocket bread rounds
1 tomato, sliced
½ red onion, thinly sliced
1 cup shredded lettuce
½ cup crumbled feta cheese

Steps:

  • Whisk together the vegetable oil, 2 tablespoons lemon juice, brandy, crushed garlic, 1 teaspoon salt, 1/2 teaspoon black pepper, marjoram, thyme, rosemary, and oregano in a bowl, and pour into a resealable plastic bag. Add the cubed lamb, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator 12 to 24 hours.
  • Once the meat has finished marinating, remove from the refrigerator, and allow to stand at room temperature for 1 hour. While the meat is warming up, prepare the tzatziki sauce by whisking together the yogurt and cucumber in a mixing bowl along with 1 clove of minced garlic, 1 tablespoon lemon juice, 1 teaspoon salt, and 1/4 teaspoon pepper. Wrap the sauce with plastic wrap, and refrigerate until ready to use.
  • Preheat the oven's broiler and set the oven rack about 4 inches from the heat source. Remove the lamb cubes from the marinade, and squeeze off excess. Discard the remaining marinade. Spray a broiling pan with cooking spray, thread the meat onto the skewers, and place the skewers onto the prepared pan.
  • Broil under the preheated broiler to your desired degree of doneness, turning every few minutes so the meat cooks evenly. It should take about 10 minutes to cook the meat to medium-well.
  • To assemble the sandwiches, cook each pocket bread in a microwave on high until hot, 20 to 30 seconds each. Split each piece in half, and open up the pockets. Divide the tomato and onion slices among the pocket bread halves. Stuff with shredded lettuce, then fill with the broiled lamb. Sprinkle with crumbled feta cheese, and top with the tzatziki sauce to serve.

Nutrition Facts : Calories 698.3 calories, Carbohydrate 67.6 g, Cholesterol 76.8 mg, Fat 32.1 g, Fiber 3.5 g, Protein 29.1 g, SaturatedFat 11.6 g, Sodium 2131.1 mg, Sugar 9.6 g

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From goodhousekeeping.com


LAMB GYRO RECIPE - GYROS AND TZATZIKI VIDEO • TWO PURPLE FIGS
2020-06-13 Instructions. Marinate the lamb sirloin with all the ingredients and let it sit for 30 minutes and up to 24 hours before grilling. Preheat an outdoor grill and place the lamb sirloins for 6-10 minutes on each side —depending on how well done you prefer the lamb. 6 minutes for rare, while 10 minutes for medium done.
From twopurplefigs.com


GREEK LAMB GYROS WITH HOMEMADE TZATZIKI SAUCE!
2020-09-17 Preheat oven to 375 degrees. Lightly coat a shallow baking dish with cooking spray. Remove lamb from plastic packaging, leaving netting on. For thinner roasts, cook for 15 minutes per pound, for larger roasts, 25 minutes per pound, or until the pop-up timer pops or a digital thermometer reads at 145 degrees.
From savoryexperiments.com


10 BEST GROUND LAMB GYROS RECIPES | YUMMLY
2022-04-29 pepper, pepper, ground beef, pita breads, tomato, egg, dried oregano and 12 more
From yummly.com


LAMB GYROS RECIPE
Lamb gyros recipe. Learn how to cook great Lamb gyros . Crecipe.com deliver fine selection of quality Lamb gyros recipes equipped with ratings, reviews and mixing tips. Get one of our Lamb gyros recipe and prepare delicious and healthy treat for your family or friends. Good appetite! 80% Quinoa Salad with Hazelnuts, Apple, and Dried Cranberries Crecipe.com How to make a …
From crecipe.com


LAMB GYRO RECIPE | VINTAGE MIXER
Heat the oil in a skillet over medium heat and place the lamb into the skillet. Cook to the desired doneness, 4 minutes per side for medium. Set out the pita bread, spreads, cucumbers, arugula and meatballs in individual bowls and have your family or guests put together their gyros individually. Serve with couscous or a Greek salad.
From thevintagemixer.com


EASY LAMB GYROS WITH TRADITIONAL SPICE RUB - HUNGER THIRST PLAY
2017-07-05 Pat dry and set aside. Combine spices in a medium sized bowl. Generously rub spice mix over entire lamb roast. Place roast on a lipped baking sheet or in a roasting pan. Tuck the 'tail' piece (small thin end) under the roast. Cook for 1 hour, roast should be medium well to well done. Let cool 15 to 20 minutes.
From hungerthirstplay.com


LAMB GYROS WITH TOMATO SALAD AND GARLIC YOGURT - WAITROSE
2. Heat a heavy-based griddle pan until very hot. Pat the meat dry and griddle until crisp at the edges and just blushing in the centre (about 2-3 minutes on each side). Remove from the heat and rest under foil for 5 minutes before slicing. 3. Toast the pitta breads and serve warm, topped with the garlic yogurt, tomatoes cucumber, lamb, onion ...
From waitrose.com


LAMB GYROS WITH HOMEMADE PITAS - PECKNOTES.COM
2021-12-23 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 4-5 minutes.
From pecknotes.com


HOMEMADE LAMB GYRO RECIPE - ASHLEE MARIE - REAL FUN WITH REAL …
2017-04-07 Instructions. preheat the oven to 325. put the onion in a food processor and process. turn out onto a tea towel, gather the ends and squeeze until all the juice is removed - return to the food processor. add the lamb, garlic, marjoram, rosemary, oregano, salt and pepper and process until it's a paste. place the meatloaf onto a jelly roll pan ...
From ashleemarie.com


LEFTOVER LAMB GYROS WITH TZATZIKI SAUCE - JUST A LITTLE BIT OF BACON
2016-03-18 Add the lamb to the large skillet and saute the lamb over medium heat until warmed through, 5 minutes. While the lamb is warming, heat the medium skillet over medium heat. Add a little olive oil to the skillet (enough to coat the bottom). Add the pita to the skillet and warm it for 30 seconds, then turn it over and warm it for another 30 seconds.
From justalittlebitofbacon.com


LAMB GYRO RECIPE AND MORE - PINTEREST.CA
Jun 29, 2021 - Explore Karla Aycock's board "Lamb Gyro recipe and more" on Pinterest. See more ideas about gyro recipe, lamb gyros, greek recipes.
From pinterest.ca


LIZZY217'S LAMB GYROS | LAMB GYROS, GYROS, LAMB GYRO RECIPE
May 31, 2012 - Brandy, marjoram, and thyme flavor lamb cubes in this sandwich served with homemade tzatziki sauce. May 31, 2012 - Brandy, marjoram, and thyme flavor lamb cubes in this sandwich served with homemade tzatziki sauce. Pinterest . Today. Explore. When autocomplete results are available use up and down arrows to review and enter to select. Touch device …
From pinterest.com


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