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, even better than preformed meat slices and premade tzatziki sauce, is this fresh and homemade version of the gyro! No having to order and go pick up your food! No waiting. And you get to enjoy your leftovers in a new way.
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!
How to Make Leftover Lamb Gyros
To make lamb gyros, saute leftover lamb and warm up some pitas, then layer the lamb with lettuce, cucumbers, onion, and tomatoes. Top with tzatziki sauce.
- Make tzatziki sauce.
- Prep the veggies.
- Slice lamb very thin.
- Saute the lamb and warm the pitas.
- Assemble the gyros.
Since the tzatziki sauce is even better if it has some time to rest, I make that first. Sometimes even the day before or that morning when I have a minute. If you don’t have a minute, don’t worry though! It is yummy right after mixing too.
Then I put two saute pans on the stove and get the pitas going until they are just soft and warm while I’m also warming up the lamb. Neither of these take too long.
As I like to multitask and chop veggies while I am sauteing, I do that now and prep the sliced cukes, tomatoes, onions, and lettuce. This gives me something to do while the saute pans do their thing and gets dinner on the table faster.
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 gyros! My favorite bit. š They are oh so good, and we will be eating these again right after Easter.
Looking for some more leftover inspiration?
I have a few ideas! After you make the gyros, if you have some more leftover lamb (whether you made a grilled leg or my slow cooked leg of lamb), you can make leftover lamb moussaka! Minced up lamb, eggplant, and a creamy bechamel sauce. Total comfort food.
Maybe you roasted a turkey or made a grilled turkey. You can make leftover turkey and stuffing croquettes or a turkey and cranberry mustard panini. Yum!
Paninis are also great for leftover beef or chicken. Try my roast beef and cheddar panini or my chicken pesto panini.
All great ways to have your roast and eat it too.
If you try my recipe for Leftover Lamb Gyros, I would love to hear from you in the comments with your experience and rating! And Iām happy to answer any questions you might have.
You can connect with me by subscribing to my emails (see the form in the sidebar or below the recipe card), liking my FACEBOOK page, or by following me on PINTEREST.
– Happy Eating, Annemarie
Leftover Lamb Gyros with Tzatziki Sauce
Ingredients
Tzatziki Sauce
- 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
Gyro
- 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; hummus
Instructions
- 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.
Notes
Barbara Jackson says
Lamb is my favorite meat, so when I saw this recipe yesterday, I had to make a gyro today. I used yesterday’s Mediterranean style roasted leg of lamb. It was fabulous! Now I know I can get excellent, healthier lamb gyros at home instead of getting “mystery meat” at restaurants. The tzatziki is also perfect to go with lamb kabobs, lamb chops, or grilled or baked chicken breasts. This recipe is definitely a keeper!
Jason says
Amazing very light on the stomach hardest part was starting the meat out other than that simply amazing thank you
justalittlebitofbacon says
Thank you for the comment and I’m glad you enjoyed the recipe. š
Sara says
I love these gyros! That sauce?! Oh my yum!!
justalittlebitofbacon says
The sauce is awesome! And easy. My two favorite things.
Mica says
I love gyros! My other half does as well. I will be making this for him next week!
justalittlebitofbacon says
I hope you enjoy it! We did.
Felesha says
These are amazing and they’re one of my favorite wraps! Thanks for sharing the recipe!!
justalittlebitofbacon says
Thank you! š
Bintu says
Can I start with a yummmmmmmm. I normally just buy them as I love them but really I should be making them at home.
justalittlebitofbacon says
I do buy them but homemade is always my favorite. š
Mark, Compass & Fork says
This is exactly what I do with leftover lamb and I always make sure I cook more than I need so have the leftovers. Also good with hummus or garlic sauce. You’ve got to love food from the Eastern Mediterranean. So healthy.
justalittlebitofbacon says
Same with us. Gotta have the leftovers for the gyros. š
Martha Rac says
I really enjoyed these Gyros. First ever toD try making gyros certainly not my last. Daughter says it was excellent and should put this on the game day menu.
Cathy says
I love gyros too but almost never make them at home. This recipe has inspired me to make it for dinner. Loving all the flavors and I could eat that sauce by the spoonful!
justalittlebitofbacon says
I never used to make them at home, but once you have the tzatziki sauce down all you need is some leftover roast and you’re good! And, yeah, all of us here love that sauce. š
Kathy L Oxendine says
First time making gyros at home. First time cooking lamb . Had so much left over, tried these and, WOW! My husband and I both agreed that we need to cook the lamb just to have these (yeeros) ! Cooking the lamb pieces in oil changes the meat , too , from somewhat “gamey” to ” gyro worthy”.