Irish Lamb Gyros

Tue, 11 March 2025

Ingredients

For the Lamb Marinade:

• 600g lamb shoulder/diced lamb, thinly sliced

• 3 tablespoons olive oil

• 4 cloves garlic, minced

• 2 tablespoons ground cumin

• 2 tablespoons smoked paprika

• 1 tablespoon dried oregano

• Zest and juice of 1 lemon

• 1 teaspoon sea salt

• 1/2 teaspoon black pepper

 

For the Mint Tzatziki:

• 250g Greek yoghurt

• 1 cucumber, grated and squeezed dry

• 2 cloves garlic, finely minced

• 3 tablespoons fresh mint, finely chopped

• 1 tablespoon extra virgin olive oil

• 1 tablespoon lemon juice

• 1/4 teaspoon sea salt

 

For Assembly:

• 4 flatbreads or piadini

• 200g cherry tomatoes, quartered

• 1 red onion, thinly sliced

• 150g feta cheese, crumbled

• Fresh mint leaves, parsley, coriander, dill ( any combination of these will work a treat )

• Chips / Homefries

• Olives

• Extra virgin olive oil, for drizzling

 

 

 

Method:

1. Mix all marinade ingredients in a bowl. Add lamb and massage well. Cover and refrigerate for 4 hours or overnight.

2. For tzatziki: Combine all ingredients in a bowl, mix well. Refrigerate until needed.

3. Remove lamb from fridge 30 minutes before cooking.

4. Pack the lamb into a small loaf tin, sit another one in, then press it down with something heavy to act as a weight.

5. Heat a large cast-iron pan or griddle over medium-high heat.

6. Cook lamb in batches for 2-3 minutes each side until charred and cooked through.

7. Warm flatbreads according to package instructions.

8. To assemble: Layer each flatbread with tzatziki, baby gem lettuce, Irish lamb, tomatoes, red onion, and crumbled feta.

9. Garnish with fresh mint leaves and a drizzle of olive oil.

 

Key Tips:

• Ensure you squeeze excess water from the grated cucumber for the perfect tzatziki consistency

• Let the lamb come to room temperature before cooking for even cooking

• Don't overcrowd the pan when cooking the lamb - this ensures proper charring

• Serve immediately while the bread is warm and the lamb is hot