Prep Time15 minsCook Time2 hrsTotal Time2 hrs 15 mins
Lamb
35 Boneless leg of American lamb
1 Shallot, minced
3 Garlic, minced
0.25 cup Fresh dill, chopped
0.25 cup Extra-virgin olive oil
Juice of 1 lemon
Salt & pepper, to taste
Apricot Salsa
0.50 Cucumber, peeled & diced
0.25 cup Red onion, diced
0.50 cup Dried apricot, chopped
3 tbsp Extra virgin olive oil
0.50 tbsp Honey
Salt & pepper
Yogurt Sauce
4 Plain Greek yogurt
Juice of 1/2 a lemon
Salt & pepper
Serving
Pita
Pea shoots
1Preheat oven to 375 degrees.
2Combine shallot, garlic, dill, olive oil, lemon juice, salt and pepper in a small bowl and whisk to combine.
3Rub the mixture over the entire surface of the leg of lamb, place in a roasting dish and roast until thermometer reads 135-140 degrees for medium rare, cooking time will depend on size of your lamb. Remove from oven, cover with aluminum foil and let rest for at least 15 minutes before slicing (meat will continue to cook a little once removed from oven).
4Make the apricot salsa by combining all the ingredients in a bowl and mixing together.
5Make the yogurt sauce by mixing all the ingredients together in another small bowl.
6To serve, toast pitas on a grill or greased skillet until golden brown.
7Add lamb to the pitas, top with yogurt sauce, apricot salsa and garnish with fresh pea shoots.
Ingredients
Lamb
35 Boneless leg of American lamb
1 Shallot, minced
3 Garlic, minced
0.25 cup Fresh dill, chopped
0.25 cup Extra-virgin olive oil
Juice of 1 lemon
Salt & pepper, to taste
Apricot Salsa
0.50 Cucumber, peeled & diced
0.25 cup Red onion, diced
0.50 cup Dried apricot, chopped
3 tbsp Extra virgin olive oil
0.50 tbsp Honey
Salt & pepper
Yogurt Sauce
4 Plain Greek yogurt
Juice of 1/2 a lemon
Salt & pepper
Serving
Pita
Pea shoots
Directions
1Preheat oven to 375 degrees.
2Combine shallot, garlic, dill, olive oil, lemon juice, salt and pepper in a small bowl and whisk to combine.
3Rub the mixture over the entire surface of the leg of lamb, place in a roasting dish and roast until thermometer reads 135-140 degrees for medium rare, cooking time will depend on size of your lamb. Remove from oven, cover with aluminum foil and let rest for at least 15 minutes before slicing (meat will continue to cook a little once removed from oven).
4Make the apricot salsa by combining all the ingredients in a bowl and mixing together.
5Make the yogurt sauce by mixing all the ingredients together in another small bowl.
6To serve, toast pitas on a grill or greased skillet until golden brown.
7Add lamb to the pitas, top with yogurt sauce, apricot salsa and garnish with fresh pea shoots.
Spring Gyros with Apricot Salsa
