-
1
Inactive time: 2 Hours
-
2
For the lamb: Remove the lamb from its packaging and set aside.
-
3
In a large bowl (that has a fitted lid), whisk together the oil, lemon juice, rosemary, Mediterranean seasoning, garlic, salt and black pepper.
-
4
Place the lamb in the large bowl and toss to coat with the mixture, rubbing it in where necessary.
-
5
Cover and place in the refrigerator for 2-3 hours.
-
6
Once the lamb has marinated, remove from refrigerator.
-
7
Preheat your oven to 325 F and line a large rimmed baking sheet with foil.
-
8
Then place an oven-safe rack on top.
-
9
Place the lamb directly on the rack, then place in the oven and cook until a probe meat thermometer reads 145 F for medium rare, about 1 hour (I cook my lamb to 135 F for rare, but you may cook your lamb to the temperature of your liking).
-
10
Remove the lamb from the oven and let it rest for at least 15 minutes.
-
11
Once the lamb has rested, cut into cubes or strips and set aside.
-
12
For the spicy tzatziki: Into a high-powered blender or food processor, add the Greek yogurt, mayo, cucumber, dill, lemon juice, hot sauce, chipotle chili powder, salt and black pepper.
-
13
Puree on high until smooth and creamy.
-
14
Pour into an airtight container and refrigerate until ready to use.
-
15
For the assembly of the lamb gyros: Spread a thin layer of spicy tzatziki on a slice of pita bread and then layer on cucumber, tomato, pepper, onion, avocado, feta cheese, and lamb.
-
16
Garnish with fresh parsley or dill and enjoy immediately.
