Roasted Leg of Lamb (Gyros)

Name: Roasted Leg of Lamb (Gyros)
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 10
Cuisine: Mediterranean, European, Greek
Ingredients: 10 servings Freshly ground black pepper; 1 head butter lettuce; 2 mediums cucumbers, peeled, halved, seeded and diced; 1 Tbsp finely chopped fresh mint leaves; 1 head garlic, cloves peeled; 1 lemon, juiced; 10 servings Kosher salt; 10 servings Kosher salt and freshly ground black pepper; 1 butterflied leg of lamb, about 4 pounds; 237 milliliters extra-virgin olive oil, plus more for searing; 2 bunches fresh oregano, leaves finely chopped; 10 larges Pita bread; 710 milliliters plain yogurt; 5 vine-ripe tomatoes, chopped

Roasted Leg of Lamb (Gyros) might be a good recipe to expand your main course repertoire. This recipe makes 10 servings with 428 calories, 38g of protein, and 12g of fat each. This recipe covers 27% of your daily requirements of vitamins and minerals. If you have yogurt, butter lettuce, garlic, and a few other ingredients on hand, you can make it. To use up the kosher salt you could follow this main course with the Low Fat Crumbs Cake (Kosher-Dairy) as a dessert. From preparation to the plate, this recipe takes approximately 45 minutes.

Instructions

Finely chop up 1/2 of the garlic on a cutting board and sprinkle with a generous pinch of salt. Mash the garlic and salt together with the flat-side of a knife into a paste.

Ingredients you will need

Garlic

Salt

Equipment you will use

Cutting Board

Knife

Add the oregano and continue to mash until incorporated.

Ingredients you will need

Oregano

Put the garlic-oregano paste in a small bowl, add the lemon juice and 1 cup of olive oil; season with salt and pepper. Slice the remaining garlic into thin slivers.

Ingredients you will need

Salt And Pepper

Lemon Juice

Olive Oil

Oregano

Garlic

Equipment you will use

Bowl

Put the lamb on a large platter, and trim any excess fat.

Ingredients you will need

Lamb

Cut the lamb in 1/2 lengthwise so you have 2 large pieces. Make slits all over the meat with a sharp knife, and push the garlic slivers inside. Rub 1/2 of the garlic-oregano paste all over the lamb and season the meat with salt and pepper.

Ingredients you will need

Salt And Pepper

Oregano

Garlic

Lamb

Meat

Dry Seasoning Rub

Equipment you will use

Knife

Roll up each piece of lamb lengthwise and tie with butcher's twine to hold the roasts together.

Ingredients you will need

Lamb

Roll

Equipment you will use

Kitchen Twine

Put the lamb on a large platter and slather with the remaining garlic-oregano paste. Marinate, covered, in the refrigerator for at least 1 hour or up to overnight.

Ingredients you will need

Oregano

Garlic

Lamb

Preheat the oven to 375 degrees F.

Equipment you will use

Oven

Wipe off the excess paste from the lamb so it won't burn in the oven.

Ingredients you will need

Lamb

Equipment you will use

Oven

Place a large roasting pan over 2 burners on medium-high flame and coat with a fair amount of olive oil.

Ingredients you will need

Olive Oil

Equipment you will use

Roasting Pan

Put the lamb roasts in the roasting pan and sear to form a nice brown crust on all sides.

Ingredients you will need

Crust

Lamb

Equipment you will use

Roasting Pan

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. Allow the lamb to stand 10 minutes to let the juices settle before and slicing.

Ingredients you will need

Lamb

Equipment you will use

Oven

Frying Pan

Cut off the butcher's twine and thinly slice the lamb.

Ingredients you will need

Lamb

Equipment you will use

Kitchen Twine

Place the meat in the center of the pita breads. Top with lettuce, chopped tomatoes, and tzatziki.

Ingredients you will need

Pita

Tomato

Tzatziki

Lettuce

Meat

Put all the ingredients in a mixing bowl and combine with a fork. Refrigerate for at least 1 hour to allow the flavors to marry.

Equipment you will use

Mixing Bowl

Equipment

Ingredients

Servings:

10servings

Freshly ground black pepper 1head

butter lettuce 2mediums

cucumbers, peeled, halved, seeded and diced 1Tbsp

finely chopped fresh mint leaves 1head

garlic, cloves peeled 1

lemon, juiced 10servings

Kosher salt 10servings

Kosher salt and freshly ground black pepper 1

butterflied leg of lamb, about 4 pounds 237milliliters

extra-virgin olive oil, plus more for searing 2bunches

fresh oregano, leaves finely chopped 10larges

Pita bread 710milliliters

plain yogurt 5

vine-ripe tomatoes, chopped

Recommended wine: Agiorgitiko, Assyrtiko, Moschofilero

Greek on the menu? Try pairing with Agiorgitiko, Assyrtiko, and Moschofilero. If you feel like going Greek with your Greek food, assyrtiko and moschofilero are both lovely white wines to pair with chicken, seafood, etc. Agiorgitiko is a full bodied red suitable for roasted meats and lamb. You could try Skouras Saint George Agiorgitiko. Reviewers quite like it with a 4.1 out of 5 star rating and a price of about 18 dollars per bottle.