Grilled Herbed Lamb Gyros Recipes

GREEK GRILLED LEG OF LAMB: GYROS

Steps:

• With a sharp knife, make 20 slits across 1 side of the lamb and insert the garlic slivers. Place in a large non-reactive dish.
• In a bowl, whisk together the oil, lemon juice, garlic, oregano, rosemary, salt, and pepper. Pour over the lamb and rub evenly across the surface. Cover with plastic wrap and marinate, refrigerated, for at least 2 and up to 6 hours, turning occasionally.
• Remove from the refrigerator and let come to room temperature. Season lightly on all sides with Essence. Brush a grill lightly with olive oil and preheat to medium heat.
• Remove the lamb from the marinade and place on the grill. Cook, turning occasionally until the meat reaches an internal temperature of 145 degrees F for medium-rare, about 1 1/2 hours. Remove from the grill and transfer to a platter. Tent with foil and let rest for 12 minutes before carving.
• Thinly slice the lamb and place the meat in the center of the pita breads. Top with Tzatziki Sauce and chopped tomatoes, and serve.
• Combine all ingredients thoroughly and store in an airtight jar or container.
• Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.
• In a medium bowl combine all the ingredients and chill for at least 1 hour to allow the flavors to marry.

"GRILLED HERBED LAMB GYROS"

Steps:

• FOR LAMB: Combine first 11 ingredients. Rub well into both sides of lamb. Place lamb in large zip-type storage bag or leave in bowl covered. Place into refrigerator for at least 2 days and up to 3. Remove from refrigerator 1 hour before cooking to allow lamb to come to room temperature. Wipe off most herb mixture, reserving marinade for basting. Roast lamb over coals or low gas grill heat covered for 20 minutes, basting and turning after 10 minutes. Remove cover and baste and grill another 10 minutes (5 minutes each side) or until lamb is cooked medium - medium rare. Remove to platter, tent with foil and let lamb rest for at least 15 minutes. Slice thinly across the grain. Place in pita bread warmed quickly on the grill . Top with tzatziki (traditional yougurt sauce - recipe follows), shredded lettuce, chopped tomatoes, sliced red onion and crumbled feta cheese. For Taziki: Place yogurt into fine strainer lined with cheescloth (or damp coffee filter). Set strainer over bowl and cover with plastic wrap. Let drain overnight to make "yogurt cheese". Discard whey mixture that accumulates in bottom of bowl. Remove seeds from cucumber and grate. Salt lightly and let sit one hour. Squeeze grated cucumber to remove excess water. Mix cucumber with rest of ingredients into yogurt and let rest in refrigerator for at least 2 hours. Serve in hollowed out red cabbage to make a clever presentation!