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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
1.2 to 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
¼ cup (60 ml) olive oil
¼ teaspoon (1 ml) black pepper
TZATZIKI SAUCE
3 cups (750 ml) plain yogurt
½ English cucumber
½ teaspoon (2.5) salt
2 tablespoons (30 ml) fresh lemon juice
2 teaspoons (5 ml) chopped fresh mint
1 clove garlic, minced
¼ teaspoon (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.