American Lamb Gyro Board

  

June 21, 2022

Recipe provided by Make Your Own Lamb Gyro Board — The Mom 100, courtesy of the American Lamb Board (American Lamb Gyro Board | American Lamb).

Ingredients

1 Boneless leg of lamb roast, 4 pounds total, trimmed & tied

1 tbsp Dried oregano

1/2 tsp Lemon zest

1 tsp Garlic

Kosher salt & freshly ground pepper to taste

2 tbsp Olive oil

1 tbsp Fresh lemon juice

Spinach & Herb Salad

2 cup Baby spanish

2 tbsp Fresh dill fronds

2 tbsp Fresh parsley leaves

1 tbsp Fresh oregano leaves

2 tbsp Extra virgin olive oil

Kosher salt & freshly ground black pepper, to taste

Garlicky Yogurt

1 cup Greek yogurt, preferable whole milk

1 tbsp Fresh lemon juice

1 cloves Garlic, finely minced

1/2 tsp Ground coriander

Kosher salt & freshly ground pepper, to taste

Roasted tomatoes

1 large Red onions, halved & very thinly sliced (pickled if desired)

Baby radishes with greens (optional)

Pita bread, to serve

Directions

1Preheat the oven to 375°F. Bring the lamb to room temperature, about 30 minutes out of the fridge, and pat it dry with paper towels. In a small bowl mix together the dried oregano, lemon zest, garlic and salt and pepper.

2In a large skillet (large enough to hold the lamb roast), heat the olive oil over medium high heat. Sear the roast on all sides, turning so that it browns all over the exterior, about 12 minutes in total. Transfer the pan to the oven and roast until the meat registers 125°F in the center of a roast (for medium rare), using an internal thermometer, about 20 to 24 minutes (start checking at 20).

3While the meat cooks, make the Spinach and Herb Salad. In a medium bowl combine the spinach, dill, parsley, oregano. Drizzle over the olive oil and lemon juice, and season with salt and pepper. Toss well.

4Make the Garlicky Yogurt. In a small bowl, combine the Greek yogurt, lemon juice, minced garlic, coriander and salt and pepper.

5When the lamb is cooked, transfer the roast to a cutting board, sprinkle it with the remaining tablespoon of lemon juice and let it rest for 20 minutes. Cut into very thin slices and place on a very large serving platter or board. Place the roasted tomatoes, sliced onions, radishes (if using), yogurt sauce and spinach salad into serving bowls. Place the pita in a separate bowl or basket. Let everyone assemble their own gyros.

How to make pickled onions:

Bring a pot of water to a boil. Add the onions and cook for 30 seconds (this quick cooking is called blanching). Drain the onions in a colander.

Return the onions to the pot and add the vinegar, sugar the salt. Add enough water to just cover the onions. Bring to a boil over high heat, the transfer the onions and the liquid to a glass container and cool. You can use the onions right away, or seal the container and refrigerate them for up to 4 months

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