Prep Time:10 mins
Understanding food allergies and intolerances
Leftover lamb gyros
Cooking Time:10 mins
Serves:4 Adults
Transform roast lamb leftovers with this lamb gyros recipe.
Ingredients
For the Tzatziki sauce:
- 150g / 5oz. low-fat natural Greek yoghurt
- ½ cucumber, halved, deseeded and grated
- 1 clove of garlic, peeled and chopped
For the tomato salsa:
- 3 medium tomatoes, chopped
- 1 red onion, finely chopped
- 1 cucumber, diced
- 1 tablespoon fresh parsley
For the gyros:
- 400g / 14oz. leftover roasted lamb leg, thinly sliced, fat removed
- 4 pittas or flatbreads
- 8 lettuce leaves
Method
- Preheat the oven to 200°C/400°F/Gas Mark 6.
- To make the tzatziki sauce, add all the ingredients to a bowl and stir to combine. This can be kept in the fridge until you are ready to serve.
- To make the salsa, add all the ingredients to a bowl and stir to combine. Keep in the fridge until you are ready to serve.
- Place the pitta/flatbreads on a tray and place in the preheated oven for 5 minutes until warm. You can also heat these on a dry pan over a medium heat. Warm for 30 seconds on each side.
- While the pittas/flatbread are warming, add the lamb to a pan over a medium heat. Sauté for 5 minutes until warmed through.
- To assemble, spread the pitta with some tzatziki sauce, add the lettuce, lamb, and tomato salsa.
What you will need
- Baking tray
- Cheese grater
- Chopping board
- Chopping knife
- Frying pan
- Kitchen scales
