Gyros on the Roto...

[jeepdad]

Put a five pound boneless leg of lamb on the rotisserie to make some gyros for dinner tonight...it smells so good cooking!


Cut it vertically several times to salt and pepper it and add the marinade.


Made the marinade.


Tied up!


On the roto.






Done. It is resting right now while I make up the Tzatziki Sauce.

Keep you posted...

--jeepdad

Pit Roasted Leg of Lamb for Gyros
(from the internet I think..don't really remember)

Around our area and probably most you will see lamb packaged two different ways. At Sams I generally see it packaged as boneless leg of lamb and packages of racks of lamb which consist of the loin and the back ribs. We do a great Pit roasted leg of lamb for homemade Gyros out of the boneless leg. I do cook the lamb racks but mostly on a hot grill with minimal seasoning. I will post my recipe for my Pit Roasted Gyros for you all...

1 Boneless Leg of lamb Aprox 5 pounds
6 cloves of garlic, minced
1 handful of fresh oregano, chopped
4 sprigs of fresh rosemary
Juice of 2-3 lemons
1/2 Cup Extra-Virgin Olive Oil
1 TBS Dijon mustard
Salt
Pepper

Unroll the boneless leg of lame and begin scoring it vertically starting at one end to further open up the leg and expose more meat. Season both sides with salt and pepper. Take remaining ingredients and place into a bowl except the olive oil. Start whisking briskly and start drizzling olive oil in to make the emulsion. Rub the leg down with the seasoned oil mixture. Roll up leg and tie with butchers twine.

Roast on the pit at 300-350 until internal temperature reaches 145-150 then pull and rest, tented in foil for 20 minutes. Slice the leg into strips. Slice some onions and tomatoes and serve on pita bread with the homemade Tzatziki recipe. (Follows)

Tzatziki Sauce:
16 ounces plain yogurt
1 medium cucumber, peeled, seeded, and finely chopped
Pinch kosher salt
4 cloves garlic, finely minced
1 tablespoon olive oil
2 teaspoons red wine vinegar
5 to 6 mint leaves, finely minced

Place the yogurt in coffee filter, gather up the edges, suspend over a bowl, and drain for 2 hours in the refrigerator.

Place the chopped cucumber in a coffee filter and squeeze to remove the liquid; discard liquid. In a medium mixing bowl, combine the drained yogurt, cucumber, salt, garlic, olive oil, vinegar, and mint. Serve as a sauce for gyros.

[Skidder]

You are in for a reat my friend. Lamb on the rotisserie is are all time favorite. Will try your sauce next weekend. Thanks for the pron.

[roxy]

Here's a resto tip for ya jeep.. Grate the cucumber and place it in a clean towel.. take up the 4 corners and twist it into a ball.. Squeeze out all the water you can.. You will have a much nicer finished product as cucumber is like 90% water.. Personally I do not peel the cucumber. Nice to see you included the mint in the sauce.. IMO it makes it.

Just 4 cloves of garlic...???

Also.. use a paper coffee filter and strain the yogurt for 20 minutes or so, this takes out most of the whey. You will have a much more solid product. The end result is yogurt cheese.

This has to be one of the very best street foods there is..!! One of my all time faves..
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[Canadian Bacon]

Very nice Dan,it's nice to see some people still make everything right from scratch.I bet your gyros are going to taste awesome,very nice.
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[texbbqpits]

Beautiful job jeepdad. Lamb is not my favorite but a gyro from that would definitely change my opinion. Tom
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[jeepdad]

Skidder, you are right it is dang good even my kiddos liked it!

Hey roxy!!, long time no see brother. Thanks for the tips I will add to my files for sure. I hope all is well with you.

Thanks CB they were fantastic!

texbbqpits, I didn't grow up on lamb its a new thing for me and I like it!


Making the Tzatziki Sauce...drained yogurt and cucumber.


Fresh mint.


Everything else, fresh garlic, evoo, red wine vinegar and a little salt and pepper.


Finished.


Half of it cut up.






Man was it good. I didn't take a pic of the actual gyro as we had to head out for a friends house. Mmmmmmm. A keeper for sure!

--jeepdad

[broncosmoker]

Wow that looks fantastic. Might have to try that out real soon, just got a good pita bread recipe that that meal would fit on nicely.

[Brinnie]

Geez Dan, your on a roll
That is sensational and is an all time favourite around here !
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[rodneymeatsnsweets]

jeepdad WOW! You are a true inspiration to us all. Will have to smoke a leg-o-lamb soon.

[Tim_Abrahamson]

[whitey]

Dang I thought I was back in Crete.Outstanding creativity..Man you do a wicked good job whipping up those meals.
Whitey.
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[KAKid]

That's got my mouth watering. Love Gyro's!

I finally found a place to get lamb locally, but I have to buy it in 10 lb lots so I haven't pulled the trigger yet.
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[Don Marco]

I love Gyros and homemade Tzatziki, and yours looks awesome Jeepdad

So far most of the times i made it with pork butt though, and the sliced the crusty outside off the spit and waited for a new crust.

Gonna give it a try with lamb soon

DM
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[ckone]

Looks awesome. I make Tadzhik myself a lot. In addition to the other tips, if you can find the Greek yogurt, you don't have to strain it.
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[patruns]

Nice meat Dan! But are we talking gyro or souvlaki? I'm thinking more like souvlaki. A gyro is usually ground lamb (sometimes mixed with beef) with spices like garlic and a lot of oregano mixed in and then slowly spit roasted and shaved as it cooks. Either way it is some great food!
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[Dr Obvious]

Nice work. Makes me with my wife ate lamb...
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[mrbeerbaitnammo]

Looks real good, I do my Tsasiki with Greek yougurt, i will shred my cucumbers, spread them out a little and some salt so it extracts a little more water then squeeze them, then i will use Thyme and Dill instead of the mint and of course a ton of garlic... I gott go get some lamb now...lol

[jeepdad]

broncosmoker, thanks, how about sharing the pita recipe!

Brinnie, thanks. Any good lamb recipes to share I don't have that many?

rodneymeatsnsweets, do it and let us know how it goes!

Tim_Abrahamson, hmmmm never heard of that will give it a try next time...thanks for the tips!

whitey, not as good as you my brother from another mother!

KAKid, 10 pds that's a lot of lamb!

Don Marco, thanks, heartbreaker for Germany in the World CUp, Bro.

ckone, I used Greek yogurt this time I didn't know I didn't have to drain it. Thanks for the tip!

patruns, you know I was wondering because all the gyros I've ever had the meat was more gray so thanks for clearing this up for me.

Dr Obvious, thanks!

mrbeerbaitnammo, thanks for the tips it is appreciated!

[Serial Griller]

Man that looks so good.
Thanks for the recipe.
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[k.a.m.]

Dan, the lamb looks delicious. I have never tried lamb of any kind. I imagine those Gyros were mighty tasty. Nicely done my man.
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