Lamb Gyros

These Greek inspired Gyros (pronounced 'yee-rohs' in case you wondered) are perfect for an alfresco lunch with friends. You can even cook the lamb ahead of time and keep warm in the oven or BBQ, prep your accompaniments and let everybody help themselves when you're ready to eat. Super simple, super tasty summer eating.

Difficulty Easy
Time 2 hours
Serves 4
  • 600g Lamb Shoulder

    30ml rapeseed oil

    5g Ras el Hanout

    Salt and pepper

    50g Tahini

    200g Yogurt

    20g Chopped coriander

    1 red onion

    25ml Red wine vinegar

    10g chopped mint

    40g Pomegranate seeds

    40g pistachios

    100g Lambs Lettuce

    1 Jar of Baxters Cool Cucumber and Dill Relish

    4 flatbreads

Cool Cucumber & Dill Relish
Cool Cucumber Dill Relish
View product

Pre heat oven to 160°C.

Rub the lamb with oil then sprinkle over Ras el Hanout.

Season then wrap in foil.

Place in the oven and cook for 2 hours or until the meat is falling apart.

Once the meat is ready shred using 2 forks.

Slice the red onion as thinly as you can.

Place in a bowl with the vinegar and mint.

Season and set aside.

Mix the tahini with the yogurt and coriander then season and set aside.

Top each flatbread with the tahini yogurt, pile up the meat then top with the onions.

Finish with the relish and sprinkle with the nuts and seeds.

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