RECIPES
LAMB GYROS
Function: ROAST
Temperature: 375˚F (192˚C)
Cooking Time: Approximately 1 hour to 1 hour and 15 minutes (depending on desired doneness)
Yield: 8 Servings
INGREDIENTS
1.2to 1.5 kg boneless leg of lamb Butcher’s twine
8 Greek style pitas or Naan bread
For the Marinade
¼ (60 ml) cup fresh oregano, chopped
2 tablespoons (30 ml) fresh mint, chopped
1 teaspoon (5 ml) lemon zest ¼ cup (60 ml) lemon juice
1 ½ tablespoons (22 ml) minced garlic
¼cup (60 ml) olive oil
¼teaspoon (1 ml) black pepper
Tzatziki Sauce
3 cups (750 ml) plain yogurt
½English cucumber
½teaspoon (2.5) salt
2 tablespoons (30 ml) fresh lemon juice
2 teaspoons (5 ml) chopped fresh mint
1 clove garlic, minced
¼teaspoon (1 ml) pepper 1 small shallot, minced
Garnishes
3 ripe tomatoes, diced
1 iceberg lettuce, shredded
1 red onion, finely sliced
1 cup (250 ml) crumbled Feta cheese
Make the Marinade
1.In a small bowl, whisk together the ingredients for the marinade.
2.Cut the leg of lamb open and trim off excess fat and silver skin. Rub the marinade all over the meat and place in a glass dish covered with plastic wrap and allow to marinade in the refrigerator for 4 to 24 hours.
Tzatziki Sauce
1.Empty the contents of the yogurt into a fine mesh sieve set over a bowl to catch the liquid. Keep refrigerated. Strain for 3 to 8 hours. Discard liquid.
2.Shred the cucumber and sprinkle salt over it. Let sit for 20 minutes. Squeeze the excess water out of the cucumber.
3.Combine the strained yogurt, cucumber, lemon juice, mint, garlic, and shallot in a small bowl. Set aside. Season to taste with salt and pepper.
Roasting the Leg of Lamb
1.Place the leg of lamb on a working surface and pat it dry. Roll it jelly roll style from the longest end and secure the lamb with butcher’s twine to ensure even thickness. You now have a well marinated lamb roast.
2.Season the roast with salt and pepper. Place the lamb roast onto the broil rack with the baking tray underneath.
3.Set the wire rack at the bottom rack height position. Turn the FUNCTION dial to ROAST. Set the TEMPERATURE to 375˚F and the TIME to 1 hour
and 15 minutes. You will check the internal temperature of the roast every 20 minutes by inserting a meat thermometer into the thickest part of the meat (the time depends on the thickness of the roast. See Temperature Range on next page for more information on doneness). Press START/CANCEL button to activate.
4.After the roast has cooked to the desired internal temperature, remove the roast from the oven and tent it with foil
(see NOTE). Allow the roast to rest 20 minutes before carving into it.
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