Roasted Leg Of Lamb (Gyros)
Serves: 3
Cody DuBuque
1 January 1970
Based on User reviews:
45
Spice
52
Sweetness
51
Sourness
38
mins
Prep time (avg)
4.9
Difficulty
Ingredients:
10 large
Pita Bread3 cups
Plain YogurtDirections:
1
Finely chop up 1/2 of the garlic on a cutting board and sprinkle with a generous pinch of salt
2
Mash the garlic and salt together with the flat-side of a knife into a paste
3
Add the oregano and continue to mash until incorporated
4
Put the garlic-oregano paste in a small bowl, add the lemon juice and 1 cup of olive oil; season with salt and pepper
5
Slice the remaining garlic into thin slivers
6
Put the lamb on a large platter, and trim any excess fat
7
Cut the lamb in 1/2 lengthwise so you have 2 large pieces
8
Make slits all over the meat with a sharp knife, and push the garlic slivers inside
9
Rub 1/2 of the garlic-oregano paste all over the lamb and season the meat with salt and pepper
10
Roll up each piece of lamb lengthwise and tie with butcher's twine to hold the roasts together
11
Put the lamb on a large platter and slather with the remaining garlic-oregano paste
12
Marinate, covered, in the refrigerator for at least 1 hour or up to overnight
13
Preheat the oven to 375 degrees F
14
Wipe off the excess paste from the lamb so it won't burn in the oven
15
Place a large roasting pan over 2 burners on medium-high flame and coat with a fair amount of olive oil
16
Put the lamb roasts in the roasting pan and sear to form a nice brown crust on all sides
17
Transfer the pan (and lamb) to the oven and roast for 1 to 1 1/2 hours; it should be pink in the center and the internal temperature reads 130 degrees F
18
Allow the lamb to stand 10 minutes to let the juices settle before and slicing
19
Cut off the butcher's twine and thinly slice the lamb
20
Place the meat in the center of the pita breads
21
Top with lettuce, chopped tomatoes, and tzatziki
22
Put all the ingredients in a mixing bowl and combine with a fork
23
Refrigerate for at least 1 hour to allow the flavors to marry