WEEKDAYS 1e|12c|p

Michael Symon's Gyro Sandwich

Gyro Sandwich Michael Symon
The perfect on-the-go snack.
skill level
Easy
time
60-120min
servings
10 to 12
cost
$
Contributed by :
This Greek sandwich is great for a snack, lunch or even dinner.
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ingredients
  • For the Roasted Lamb:
  • 6 shallots (minced)
  • 4 garlic cloves (minced)
  • 1/4 cup fresh rosemary
  • 1/4 cup fresh oregano
  • 2 tablespoons sugar
  • 2 tablespoons coriander seeds
  • 1 tablespoon crushed red pepper flakes
  • 1 1/2 tablespoons kosher salt
  • 1 6-pound bone-in leg of lamb
  • For Tzatziki Sauce:
  • 2 cups greek yogurt
  • 1 cucumber
  • kosher salt (to taste)
  • 2 lemons (juiced and zested)
  • 2 tablespoons Chopped fresh mint
  • 1 tablespoon minced garlic
  • 1 tablespoon minced shallot
  • ground black pepper (to taste)
  • For Assembly:
  • 18 pitas
  • 3 Roma tomatoes (sliced)
  • 1 head Romaine (shaved)
  • 2 Spring onions (green and whites shaved)
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step-by-step directions We've Made Cooking As Easy As 1-2-3! printer friendly version 
  • 1
    6 shallots (minced)
    4 garlic cloves (minced)
    1/4 cup fresh rosemary
    1/4 cup fresh oregano
    2 tablespoons sugar
    2 tablespoons coriander seeds
    1 tablespoon crushed red pepper flakes
    1 1/2 tablespoons kosher salt
    1 6-pound bone-in leg of lamb
    For the Roasted Lamb: Mix together in a medium bowl the shallots, garlic, rosemary, oregano, sugar, coriander, red pepper flakes, and salt. Rub the mixture all over the surface of the lamb. Place in a large glass baking dish, cover with plastic wrap, and refrigerate overnight.
  • 2
      
    Remove the lamb from the baking dish, rinse off the seasonings, and pat dry. Let the lamb sit a room temperature for 1 hour.
  • 3
      
    Preheat the oven to 375F.
  • 4
     
    Heat a roasting pan or large ovenproof skillet over medium heat. Add the lamb and brown on all sides, 7 to 10 minutes. Transfer the lamb, fat side up, to a roasting rack set into a roasting pan. If you have extra rosemary lay the sprigs over the lamb with a drizzle of olive oil over the top. Roast until the lamb reaches an internal temperature of 140F, about 1 1/2 hours.
  • 5
      
    Remove the lamb from the pan and set it aside to rest for 20 minutes. Slice lamb into thin strips.
  • 6
    2 cups Greek yogurt
    1 cucumber
    kosher salt (to taste)
    For Tzatziki Sauce: Put the yogurt in cheesecloth lined-lined strainer set over a bowl and let drain for 24 hours in the refrigerator. Peel and dice the cucumber, sprinkle it with salt and place in a strainer at room temperature for 2 to 3 hours to drain.
  • 7
    2 lemons (juiced and zested)
    2 tablespoons Chopped fresh mint
    1 tablespoon minced garlic
    1 tablespoon minced shallot
    ground black pepper (to taste)
    Stir together the yogurt, cucumber, lemon juice and zest, mint, garlic, and shallot in a medium bowl until thoroughly combined. Season to taste with salt and pepper.
  • 8
    18 pitas
    3 Roma tomatoes (sliced)
    1 head Romaine (shaved)
    2 Spring onions (green and whites shaved)
    For Assembly: Wrap pitas in damp paper towel, and warm in microwave or oven. Top pita with lamb, sauce, lettuce, tomatoes and spring onions as desired. Wrap sandwich in foil.
 
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