Last fall I went to a greek festival. It was so much fun, the culture was lively, packed with great food, happy people, and dancing! Of course, my main reason for going was to get a Lamb Gyros With Tzatziki Sauce! This is one of my favorite foods to eat of all time.
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My husband told me I must really be up for a challenge to try to cook lamb. There were way more steps for cooking this lamb than I thought. I had no idea it would entail so much. It was so worth it though, and getting the texture right really boils down to the preparation method.
I don’t know if you’ve ever been to a local chain and bought a gyro and been disappointed, but I sure have! The meat is tasteless!
Lamb meat should never be tasteless. That’s like eating tasteless sausage or bacon! When cooked properly lamb is savory with a hit of herbs and spices in there.
Lamb Gyros With Tzatziki Sauce
- 1 lb. lamb shoulder
- 3-4 garlic cloves (minced)
- 2 fresh oregano leaves
- 1/2 yellow onion (diced)
- salt and pepper to taste
Tzatziki Sauce Ingredients
- 1 cup plain yogurt
- 1 cucumber (chopped finely)
- 3 garlic cloves (minced)
- 2 tbsp dill (chopped finely)
- 1 lemon (the zest of 1 lemon, and the juice from 1/2 of it)
- salt and pepper to taste
Toppings And Other Ingredients
- 10-12 pitas
- 2 Roma tomatoes (diced)
- 1/2 lb. feta cheese (crumbled)
- 1 onion (diced)
- 1/4 cup parsley (chopped)
- Preheat oven to 300ºF.
- Remove the lamb from the packaging. Cut it into pieces small enough to fit into your food processor.
- Add the onion, garlic, oregano leaves, salt, and pepper. Process this mixture until it is a paste-like consistency and all of the ingredients are well mixed.
- Take the meat out and place it on a sheet pan lined with tin foil. Shape the meat into a loaf.
- Bake the loaf for about 30 minutes on the middle rack. It must reach the minimum internal temperature of 145ºF
- While it’s cooking, skip down to the tzatziki sauce instructions.
- After pulling the lamb from the oven, let it rest for 3 minutes after cooking it. Thinly slice the loaf into about 1/2″ pieces.
- Lay these slices on a cookie sheet lined with tin foil.
- Broil on the top rack for 3 minutes on each side, or broil on each side until crispy. Watch them very carefully so you don’t burn them!
Tzatziki Sauce Instructions
- In a medium bowl, mix together all the ingredients. Yogurt, garlic, dill, lemon zest/juice, salt, and pepper. Refrigerate, until it’s time to use it on the gyros.
- Now you’re ready to build your Lamb Gyros with Tzatziki Sauce. Lay a pita on a flat surface, and add the meat, tzatziki sauce, feta, tomatoes, and parsley, fold in half and enjoy!
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Nutrition InformationYield 5 Serving Size 1
Amount Per Serving Calories 701Total Fat 17gSaturated Fat 9gTrans Fat 0gUnsaturated Fat 6gCholesterol 101mgSodium 1406mgCarbohydrates 94gFiber 5gSugar 10gProtein 42g
For the most accurate nutritional information, you should calculate the nutritional value of each ingredient yourself. These calculations are provided by a third party and are not expected to be exact. You are solely responsible for ensuring the nutritional information you use is accurate.
You can use a food processor to cut up the cucumber, dill, and garlic if you like or you can do it by hand. You should wash the processor parts if it is the same one that you had the raw lamb in. In a medium bowl, mix together all of the ingredients. Yogurt, garlic, dill, lemon zest/juice, salt, and pepper. Refrigerate the tzatziki sauce until it’s time to use it on the gyros.
Another favorite recipe of mine is Chicken Tetrazzini. This is something we make every week. The lamb gyros we only cook once in a blue moon since it’s so much work. In addition, lamb meat is pretty expensive!
More Lamb Recipes
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