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RECIpES
LAMB GYROS
Function: ROAST
Temperature: 375˚F (192˚C)
Cooking Time: Approximately 1 hour to
1 hour and 15 minutes (depending on
desired doneness)
Yield: 8 Servings
1.2 to 1.5 kg boneless leg of lamb
Butcher's twine
8 Greek style pitas or Naan bread
For the Marinade
¼ (60 ml) cup fresh oregano, chopped
2 tablespoons (30 ml) fresh mint, chopped
1 teaspoon (5 ml) lemon zest
¼ cup (60 ml) lemon juice
1 ½ tablespoons (22 ml) minced garlic
¼ cup (60 ml) olive oil
¼ teaspoon (1 ml) black pepper
Tzatziki Sauce
3 cups (750 ml) plain yogurt
½ English cucumber
½ teaspoon (2.5) salt
2 tablespoons (30 ml) fresh lemon juice
2 teaspoons (5 ml) chopped fresh mint
1 clove garlic, minced
¼ teaspoon (1 ml) pepper
1 small shallot, minced
Garnishes
3 ripe tomatoes, diced
1 iceberg lettuce, shredded
1 red onion, finely sliced
1 cup (250 ml) crumbled Feta cheese
Make the Marinade
1.
In a small bowl, whisk together the
ingredients for the marinade.
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2.
Cut the leg of lamb open and trim off
excess fat and silver skin. Rub the
marinade all over the meat and place in
a glass dish covered with plastic wrap
and allow to marinade in the refrigerator
for 4 to 24 hours.
Tzatziki Sauce
1.
Empty the contents of the yogurt into a
fine mesh sieve set over a bowl to catch
the liquid. Keep refrigerated. Strain for 3
to 8 hours. Discard liquid.
2.
Shred the cucumber and sprinkle salt
over it. Let sit for 20 minutes. Squeeze
the excess water out of the cucumber.
3.
Combine the strained yogurt, cucumber,
lemon juice, mint, garlic, and shallot in a
small bowl. Set aside. Season to taste
with salt and pepper.
Roasting the Leg of Lamb
1.
Place the leg of lamb on a working
surface and pat it dry. Roll it jelly roll
style from the longest end and secure
the lamb with butcher's twine to ensure
even thickness. You now have a well
marinated lamb roast.
2.
Season the roast with salt and pepper.
Place the lamb roast onto the broil rack
with the baking tray underneath.
3.
Set the wire rack at the bottom rack
height position. Turn the FUNCTION
dial to ROAST. Set the TEMPERATURE
to 375˚F and the TIME to1 hour and
15 minutes. You will check the internal
temperature of the roast every 20
minutes by inserting a meat thermometer
into the thickest part of the meat (the
time depends on the thickness of the
roast. See Temperature Range on next
page for more information on doneness).
Press START/CANCEL button to
activate.
RECIpES
4.
After the roast has cooked to the desired
internal temperature, remove the roast
from the oven and tent it with foil (see
NOTE). Allow the roast to rest 20 minutes
before carving into it.
Building the Gyros
1.
Warm the pitas or naan in the toaster
oven by enclosing them in foil. Set the
wire rack at the bottom rack height
position. Turn the FUNCTION dial to
REHEAT and set the TIME to 5 minutes.
2.
Carve the rested lamb into thin slices and
pile on a serving platter.
3.
Arrange the sliced onion, chopped
tomato and shredded lettuce on another
serving platter.
4.
Assemble the Gyros by spreading the
tzatziki sauce on the warmed pita, then
lay a few slices of the lamb roast in
the center, top with tomato, shredded
lettuce, sliced onion and crumbled Feta
cheese.
5.
Roll the pita.
TERM
DESCRIPTION
Rare 55˚C
Cold red center
Medium Rare 60˚C
Warm red center
Medium
Pink
Medium Well to
Small amount of
155˚F
pink in the center
Well Done
Gray-brown
throughout
NOTE:
To reach the desired doneness of
a roast, it is best to remove the
roast from the toaster oven when
the internal temperature is 10˚F
(6˚C) below the desired temperature
reading. The roast will continue
cooking. The term is called
"carry-over cooking." The internal
temperature will continue to rise
and cook the interior part of the
meat. It is also extremely important
to allow the roast to rest at least 20
minutes before carving into it. This
allows the roast to relax and hold in
its juices.
TEMPERATURE RANGE
125˚F to 130˚F
52˚C to 55˚C
130˚F to 140˚F
55˚C to 60˚C
140˚F to 150˚F
60˚C to 65˚C
150˚F to 155˚F
65˚C to 69˚C
160˚F and higher
71˚C and higher
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