Gyros

6 Servings

1 Tbsp. red wine vinegar

1 tsp. dried oregano, crushed 1/2 tsp. garlic powder

1/2 tsp. black pepper 1/2 tsp. salt

1/4 tsp. onion powder 1/4 tsp. ground cumin

1-1/2 to 2 pound boneless lamb leg roast, trimmed and tied or boneless lamb top round roast

1 carton (8 ounce) plain yogurt

1/2 medium cucumber, peeled, seeded and chopped (2/3 cup) 2 green onions, thinly sliced

1 Tbsp. snipped fresh mint or 1 tsp. diced mint, crushed 1/4 tsp. sugar

3 6-inch pita bread rounds

1 cup chopped fresh spinach or leaf lettuce

In a bowl combine vinegar, oregano, garlic powder, pepper, salt, onion powder and cumin; mix well. Untie roast, if tied. Rub herb mixture onto all sides of roast. Roll up and tie roast. Skewer vertically on spit, secure in basket and place in rotisserie. Close door and cook until temperature of roast reaches 145°-150°F/62°-65°C (approximately 1 to 1-1/4 hours).

Meanwhile, combine yogurt, chopped cucumber, green onions, mint and sugar. Cover and chill for 1 hour.

Remove meat from rotisserie and cover loosely with foil. Let stand 10 minutes. Halve pita rounds and split open. Thinly, slice meat and place in open pita pockets.

Top each with chopped spinach and yogurt mixture.

If desired, use 6 pita rounds and place meat mixture in center of each round. Fold in half and top

with spinach and yogurt mixture.