Recipe Provided By "Oh, So Delicioso"
Courtesy of American Lamb Board
23 Pounds boneless American lamb leg (you can also use boneless shoulder) (cut into 2-inch cubes)
For the Lamb Marinade:
2 tbsp Garlic, (minced)(about 2 cloves)
1 Italian parsley, (chopped)
1 tbsp Sea salt
2 tbsp Dill (chopped)
1 tsp Red pepper flakes
1 Lemon, (juiced and zested)
0.50 cup Olive oil
For the Lemon Hummus Sauce:
0.50 cup Hummus
0.25 cup Olive oil, (add more to desired consistency)
1 Lemon (juiced)(about 1/4 cup)
1 tsp Dijon mustard
2 tsp Sea salt
Freshly cracked pepper
Soft Pita Bread
Toppings for Gyro:
Creamy tzatziki
Feta Cheese
Fresh cucumber
Lettuce
Onions
Tomatoes
Lemmon Humus Sauce
Lamb
1Trim excess fat off lamb, chop into two-inch cubes. set aside.
2Chop all herbs finely. In large bowl combine garlic, herbs, seasonings, oil, lemon juice and lemon zest, add lamb chinks and marinate in an air tight container or Ziplock bag. Let marinate for 30 min, a few hours, or overnight.
3Preheat your grill or smoker on high heat. Place 5-6 cubes on a skewer and grill on high, about 8 minutes each side, 16 minutes total. When adding lamb to skewer be sure to not pack too tightly or over crowed. You want the skewer to cook evenly and create a nice crisp grilled crust to each piece of lamb. Check internal temperature of lamb to be at 145 when finished and remove from grill. Let rest minimum 3 minutes.
Note
4Note: The USDA recommends that lamb reach an internal temperature of at least 145 degrees F with a 3-minute rest.
Hummus sauce instructions:
5Combine all ingredients in bowl and whisk. Add more or less olive oil to desired consistency.
How To Build Your Lamb Gyro
Take soft pita bread, add on:
6Hot lamb fresh off the grill
Ingredients
23 Pounds boneless American lamb leg (you can also use boneless shoulder) (cut into 2-inch cubes)
For the Lamb Marinade:
2 tbsp Garlic, (minced)(about 2 cloves)
1 Italian parsley, (chopped)
1 tbsp Sea salt
2 tbsp Dill (chopped)
1 tsp Red pepper flakes
1 Lemon, (juiced and zested)
0.50 cup Olive oil
For the Lemon Hummus Sauce:
0.50 cup Hummus
0.25 cup Olive oil, (add more to desired consistency)
1 Lemon (juiced)(about 1/4 cup)
1 tsp Dijon mustard
2 tsp Sea salt
Freshly cracked pepper
Soft Pita Bread
Toppings for Gyro:
Creamy tzatziki
Feta Cheese
Fresh cucumber
Lettuce
Onions
Tomatoes
Lemmon Humus Sauce
Directions
Lamb
1Trim excess fat off lamb, chop into two-inch cubes. set aside.
2Chop all herbs finely. In large bowl combine garlic, herbs, seasonings, oil, lemon juice and lemon zest, add lamb chinks and marinate in an air tight container or Ziplock bag. Let marinate for 30 min, a few hours, or overnight.
3Preheat your grill or smoker on high heat. Place 5-6 cubes on a skewer and grill on high, about 8 minutes each side, 16 minutes total. When adding lamb to skewer be sure to not pack too tightly or over crowed. You want the skewer to cook evenly and create a nice crisp grilled crust to each piece of lamb. Check internal temperature of lamb to be at 145 when finished and remove from grill. Let rest minimum 3 minutes.
Note
4Note: The USDA recommends that lamb reach an internal temperature of at least 145 degrees F with a 3-minute rest.
Hummus sauce instructions:
5Combine all ingredients in bowl and whisk. Add more or less olive oil to desired consistency.
How To Build Your Lamb Gyro
Take soft pita bread, add on:
6Hot lamb fresh off the grill
