Lamb Gyro with Tomato Relish and Chimichurri Sauce
- Level: Easy
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 1040
- Total Fat
- 71
- Saturated Fat
- 22
- Carbohydrates
- 40
- Dietary Fiber
- 7
- Sugar
- 6
- Protein
- 61
- Cholesterol
- 200
- Sodium
- 1287
- Total: 1 hr 25 min
- Prep: 20 min
- Inactive: 40 min
- Cook: 25 min
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
- 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.
- 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.