Lamb Gyro with Tomato Relish and Chimichurri Sauce

Total Time:
1 hr 25 min
Prep:
20 min
Inactive:
40 min
Cook:
25 min

Yield:
6 servings
Level:
Easy

Ingredients
  • Marinade:
  • 1/4 cup olive oil
  • 1/4 cup chopped garlic
  • 1 lemon, juiced
  • 1 teaspoon salt
  • 1 teaspoon cracked black pepper
  • 1 (5-pound) butterflied boneless leg of lamb, excess fat and sinew trimmed from a 6 1/2-pound bone-in leg of lamb
  • Tomato Relish:
  • 4 plum tomatoes, seeded and finely diced
  • 1 shallot, minced
  • 1 jalapeno, minced
  • 1 tablespoon sugar
  • 1 tablespoon white vinegar
  • Dash soy sauce
  • Salt and freshly cracked black pepper
  • Chimichurri:
  • 1/2 cup olive oil
  • 2 shallots, minced
  • 1/3 cup chopped parsley leaves
  • 2 tablespoons finely chopped basil leaves
  • 2 tablespoons finely chopped oregano
  • Salt and freshly cracked black pepper
  • 6 pocket-less pitas
  • Foil or parchment, for wrapping
Directions
Watch how to make this recipe.
  • Preheat a grill on medium-high heat.

  • In a small bowl, mix together the olive oil, garlic, lemon juice, salt and pepper. Rub the lamb with the garlic oil on and let marinate for 30 minutes in a large casserole dish at room temperature.

  • In a medium-sized bowl, add the tomatoes, shallot, jalapeno, sugar, vinegar, soy sauce, salt and pepper, to taste.

  • Chimichurri:

  • Add the olive oil, shallots and herbs to a small bowl and season with salt and pepper, to taste.

  • Arrange the lamb on the grill rack. Grill the lamb, covered, until an instant-read thermometer inserted into the meat registers 130 degrees F for medium-rare, turning occasionally, about 25 minutes. Remove the lamb to a cutting board and let rest 10 minutes before slicing. Thinly slice the lamb.

  • To assemble, put some of the chimichurri on each pita. Add some lamb and some tomato relish. Top with more chimichurri and wrap in foil or parchment paper to serve.


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