Gyros are a classic Greek sandwich made with thinly sliced lamb and Greek pocket bread. Here we use American lamb to blend with all the savory Greek flavors, including a classic cucumber-yogurt sauce.
Prep: 30 mins
Cook: 45 mins
Yields: 6 to 8 Servings
3 lbsboneless American Lamb leg, butterflied
dashSalt and pepper, to taste
2 cupsplain Greek yogurt
1 small cucumber, peeled, seeded and grated
1 small cucumber, sliced thin
1 tbspchopped fresh dill
1 tbspchopped fresh mint
1 bunch fresh mint leaves, stems removed
1 tbspextra-virgin olive oil
1 1/2 tspred wine vinegar
1/8 tspfreshly ground black pepper
8 authentic Greek pitas (not pocket bread)
1 pintgrape tomatoes, sliced
1Lay lamb leg open on a cutting board. Trim off any visible fat. Season lamb generously with salt and pepper; allow to sit at room temperature for 30 minutes prior to grilling.
2In a medium-sized bowl, combine the yogurt, grated cucumber, dill, chopped mint, olive oil, vinegar, salt, and pepper; keep cold until serving.
3Preheat the grill to medium-high. Grill the lamb leg to medium-rare (remove the meat from heat when thermometer registers between 130°F and 135°F, or to desired doneness). Let the meat rest, lightly covered, for at least 10 minutes before serving.
4Slice the lamb across the grain into thin slices. Place a few lamb slices in the middle of each pita and top with a few tomatoes, cucumber slices, mint leaves, and a spoonful of tzatziki sauce. Fold the pita like a taco and serve.