Lamb Gyro with Tomato Relish and Chimichurri Sauce
2018-02-26- Course: Main Dish
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- Yield : 6 servings
- Prep Time : 20m
- Cook Time : 25m
- Ready In : 25m
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Ingredients
- 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
- 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
- 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
Method
Step 1
Preheat a grill on medium-high heat.
Step 2
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.
Step 3
In a medium-sized bowl, add the tomatoes, shallot, jalapeno, sugar, vinegar, soy sauce, salt and pepper, to taste.
Step 4
Add the olive oil, shallots and herbs to a small bowl and season with salt and pepper, to taste.
Step 5
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.
Step 6
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.