Lamb Gyro with Tomato Relish and Chimichurri Sauce

Name: Lamb Gyro with Tomato Relish and Chimichurri Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup olive oil; 1/4 cup chopped garlic; 1 lemon, juiced; 1 teaspoon salt; 1 teaspoon cracked black pepper; 1 (5-pound) butterflied boneless leg of lamb, excess fat and sinew trimmed from a 6 1/2-pound bone-in leg of lamb; 4 plum tomatoes, seeded and finely diced; 1 shallot, minced; 1 jalapeno, minced; 1 tablespoon sugar; 1 tablespoon white vinegar; Dash soy sauce; Salt and freshly cracked black pepper; 1/2 cup olive oil; 2 shallots, minced; 1/3 cup chopped parsley leaves; 2 tablespoons finely chopped basil leaves; 2 tablespoons finely chopped oregano; Salt and freshly cracked black pepper; 6 pocket-less pitas; Foil or parchment, for wrapping

Servings: persons

1/4 cup olive oil
1/4 cup chopped garlic
1 lemon, juiced
1 teaspoon salt
1 teaspoon cracked black pepper
1 (5-pound) butterflied boneless leg of lamb, excess fat and sinew trimmed from a 6 1/2-pound bone-in leg of lamb
4 plum tomatoes, seeded and finely diced
1 shallot, minced
1 jalapeno, minced
1 tablespoon sugar
1 tablespoon white vinegar
Dash soy sauce
Salt and freshly cracked black pepper
1/2 cup olive oil
2 shallots, minced
1/3 cup chopped parsley leaves
2 tablespoons finely chopped basil leaves
2 tablespoons finely chopped oregano
Salt and freshly cracked black pepper
6 pocket-less pitas
Foil or parchment, for wrapping

1
Preheat a grill on medium-high heat.
2
In a small bowl, mix together the olive oil, garlic, lemon juice, salt and pepper.
3
Rub the lamb with the garlic oil on and let marinate for 30 minutes in a large casserole dish at room temperature.
4
In a medium-sized bowl, add the tomatoes, shallot, jalapeno, sugar, vinegar, soy sauce, salt and pepper, to taste.
5
Chimichurri:
6
Add the olive oil, shallots and herbs to a small bowl and season with salt and pepper, to taste.
7
Arrange the lamb on the grill rack.
8
Grill the lamb, covered, until an instant-read thermometer inserted into the meat registers 130 degrees F for medium-rare, turning occasionally, about 25 minutes.
9
Remove the lamb to a cutting board and let rest 10 minutes before slicing.
10
Thinly slice the lamb.
11
To assemble, put some of the chimichurri on each pita.
12
Add some lamb and some tomato relish.
13
Top with more chimichurri and wrap in foil or parchment paper to serve.

669

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 21 ingredients. The key ingredients include: 1/4 cup olive oil, 1/4 cup chopped garlic, 1 lemon, juiced, 1 teaspoon salt, and more.

Yes, Lamb Gyro with Tomato Relish and Chimichurri Sauce falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!