Recipe Information
Servings: 4
Cook Time: 55 minutes
Ingredients
- 1 bunch oregano, leaves picked and roughly chopped
- 1 tsp garlic powder
- 1/2 lemon, juiced
-
2 tbs Extra virgin olive oil
- 1 tsp sea salt
- 1/4 tsp freshly ground black pepper
-
1.8kg (3.97 lbs) boneless lamb leg, butterflied
- 4 large Greek pitta
-
2 tbs Salted Butter, melted
Grilled Garlic Tzatziki
- 1 head garlic
- 1 cup natural, unflavoured yoghurt
- 1 small Lebanese cucumber, sliced in half, seeds removed and finely diced
- 1/2 lemon, juiced
- 1/2 tsp sea salt
To serve
- 3 tomatoes, sliced
-
1 Lebanese cucumber, cut into 0.5cm (0.2 in) half moons
- 1 small red onion, finely sliced
- 1 head Cos lettuce, finely sliced
Directions
-
Heat the FORCE™ Grill to medium-high. Wrap garlic head in foil and place into the closed Grill to start cooking while the Grill preheats. Cook garlic for 15-20 minutes until soft when squished with some tongs. Allow to sit aside until cool enough to handle.
-
In a small bowl, mix together the oregano leaves, garlic powder, lemon juice, olive oil, salt and pepper. Place lamb in a large dish and coat in the marinade, massaging into the meat. Allow to marinate for 1 hour at room temperature if you have the time.
-
Place the marinated lamb straight onto the grill. Cook for 10 minutes on each side, remove and allow to rest for 10 minutes.
-
While the meat is resting, remove the skins from the garlic flesh and mash with a fork until pureed. Add to a bowl with the remaining ingredients for the Grilled Garlic Tzatziki. Mix well to combine.
-
With the FORCE™ Grill still on, place pitta onto the grill for 1-2 minutes on each side until warm and slightly charred but not crispy. Remove and brush with the melted butter.
-
To serve, slice the lamb into thin 0.5cm (0.2 in) slices. Assemble your gyros with a generous spoon of the Grilled Garlic Tzatziki, the lettuce, tomato, cucumber and onion. Top with some juicy pieces of lamb.