What to do with leftover Grilled Butterflied Leg of Lamb? Our family favorite is to make leftover lamb gyros! They come together in a flash and are full of bright, fresh flavors. Two things I love in a dinner.
Gyros have been one of my favorite meals since I was teenager. I used to go down to the Greek pizza place and buy them regularly, and I still can’t resist picking one up when I get the chance. However, so much better than that overprocessed meat and premade tzatziki sauce, is this fresh and homemade version of the gyro! You do need some leftover roast lamb on hand (though roast beef or pork are also quite wonderful), but then the rest is simple. And tasty. 🙂
And the tzatziki sauce? I make that all the time! We have that as a sauce or a dip on a regular basis. It’s wonderful with grilled meats, paired with falafel, or as part of meze platter when I’m having people over or just feel in the mood for appetizers for dinner. (I know I’m not the only who does that.) If I’m having tzatziki for an appetizer, I simply cook up the pitas a little longer until they get all brown and spotty and just a bit crispy. Then slice them up and sprinkle them with kosher salt and dried oregano. Yum!
To make wraps, I saute them just until they are soft and warm, and I get that going as I’m warming up the leftover lamb. I make the tzatziki sauce first, sometimes even the day before, and chop the veggies/put out the toppings while I’m stirring things on the stove. I get very bored just standing in front of the stove, so slicing an onion or washing some lettuce or whatever else needs to be done keeps me moving without taking me too far away from the hot skillets. Once I have everything all ready, I set it out for everyone to pick and choose what they want. And then it’s time to eat the leftover lamb gyros! My favorite bit. 🙂 They are oh so good, and we will be eating these again right after Easter.
– Happy Eating, Annemarie
Looking for some Easter dinner inspiration? I have a few ideas!
- 2 cups plain greek yogurt preferably 2%
- 1/2 cup shredded cucumber squeezed dry, peeled and seeded if necessary
- 1/2 tsp kosher salt
- 1 tbsp olive oil
- 1 clove garlic finely minced
- chopped fresh parsley optional
- 8 oz thinly sliced roast lamb
- 4 pitas
- olive oil
- 1/2 med red onion thinly sliced
- 1 medium tomato cut into thick slices
- 8 leaves lettuce
- Optional additional toppings: feta; chopped herbs such as oregano, mint, or parsley; black olives; humint, or parsley; black olives; hummusmmus
For the tzatziki sauce, add all ingredients to a medium bowl. Stir to combine. Taste and adjust the seasonings if necessary. Set aside while you make the gyros. The sauce can be made the day before and is best if it sits for a few hours, though it can be eaten immediately.
For the gyros: Pull out two skillets, one large for the lamb and one medium to warm the pitas. Add the lamb to the large skillet and saute the lamb over medium heat until warmed through, 5 minutes.
While the lamb is warming, heat the medium skillet over medium heat. Add a little olive oil to the skillet (enough to coat the bottom). Add the pita to the skillet and warm it for 30 seconds, then turn it over and warm it for another 30 seconds. Repeat for the other three pitas, adding more olive oil as needed.
Set out the tzatziki sauce, onion, lettuce, tomato, lamb, warmed pitas, and any optional additional toppings so everyone can assemble their own gryo.
I usually buy baby cucumbers which have thin skins and small seeds. This means I can shred them whole without needing to peel or seed them. To squeeze the cucumber dry, wrap the shredded cucumber in a cloth or paper towel and squeeze it over the sink or a bowl.
If you find the flavor of raw garlic too harsh, blanch the garlic by cooking it in boiling water for 30 seconds and then transferring it to a cold cup of water. Then mince the garlic as directed.
To keep things moving quickly, do all the chopping and slicing directed in the ingredients list while the lamb and pita are warming.