1 Boneless leg of lamb roast, 4 pounds total, trimmed & tied
1 tbsp Dried oregano
0.50 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 cups 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 Garlic, finely minced
0.50 tsp Ground coriander
Kosher salt & freshly ground pepper, to taste
Roasted tomatoes
1 Red onions, halved & very thinly sliced (pickled if desired)
Baby radishes with greens (optional)
Pita bread, to serve
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
Ingredients
1 Boneless leg of lamb roast, 4 pounds total, trimmed & tied
1 tbsp Dried oregano
0.50 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 cups 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 Garlic, finely minced
0.50 tsp Ground coriander
Kosher salt & freshly ground pepper, to taste
Roasted tomatoes
1 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.
