Lamb Gyros
Cooking time: 1 hour
Serves: 4
Ingredients
The Flat bread:
- 5g dry yeast
- 400g whole milk
- 600g strong white flour
- 10g salt
The Lamb:
-1/2 Lamb shoulder (bone in)
- 5g Mint (finely chopped)
- 2g Thyme (finely chopped)
- 2g Oregano (finely chopped)
- 3 cloves of Garlic
- Zest of 1 lemon
- 3g Cumin
- 3g Dried Mint
- 3g Ground Coriander
- 1g Ground Cinnamon
- 50g Olive Oil
- 30g Red Wine Vinegar
The Chips:
- 4 large chipping potatoes
- Salt & pepper to taste
- 10g Olive oil
The Tzatziki:
- 1 large Cucumber
- 1 large pinch of Salt
- 1 small bunch Mint (finely chopped)
- 1 small bunch Parsley (finely chopped)
- 3g Ground Cumin
- Juice of 1 lemon (left over from your lamb marinade)
- 3g Dried Mint
- Black pepper & salt to taste
- 150g Greek Yoghurt
- 2 cloves of grated garlic
To serve:
- 4 Sliced Tomatoes
- 1 Sliced Red Onions
- 1 block of Feta
Method
The Flat bread:
- place all your ingredients into your kitchen aid mixer bowl, then with the paddle mix on speed to for 5-7 minutes.
- When your dough is smooth and elasticated remove the hook and place a damp cloth over the top of the bowl being sure to cover the edges.
- prove in a warm place for 40 minutes then divide into equal size balls, roll flat with plenty of flour and cook in a very hot dry frying pan.
- once golden brown and fluffy place on a tray and cover with a dry tea towel to keep them warm.
The Lamb:
- Mix all the herbs, spices, garlic & lemon zest together with the olive oil & red wine vinegar to create your marinade.
- Score your lamb, and massage in the marinade ensuring its coated well and leave for 6hours.
- Roast in the oven at 180ºc for 25mins (until it reaches 58ºc) then leave to rest for 20mins before carving.
The Chips:
- Cut your potatoes into chips and rinse under cold water.
- Dry the chips using a cloth, then pour into a baking tray lined with olive oil.
- Bake in the oven at 180ºc until golden brown and crispy, stirring occasionally if needed.
The Tzatziki:
- Finely grate/slice the cucumber and mix in a bowl with salt before leaving to one side.
- Finely chop your herbs before draining the cucumber in a tea towel until the excess water is removed.
- Mix all remaining ingredients together with the shredded cucumber and leave in the fridge.
To serve:
- Smother your flat bread in tzatziki and layer with roasted lamb, chips, tomatoes and red onion.
- Crown with some crumbled feta (and a splash of mint sauce if there's any in the cupboard).. and ENJOY!
